SQUAB WITH YOUNG MORELS, ROAST GARLIC AND SAGE POLENTA
Provided by Food Network
Number Of Ingredients 18
Steps:
- In small sauce pan saute shallots and chopped garlic in oil. Once they are soft, but not brown, transfer to a one-pint measuring cup. Add wine, bay leaves, thyme and peppercorns. In a nonreactive baking dish place squab, breast down, along bottom. Pour shallot marinade oven squab, cover, and refrigerate overnight. In a preheated 375 degree oven, place squab, breast-side up in baking dish. Discard marinade. Roast squab for 40 - 50 minutes, or until juices of breast meat turn clear when you poke with a fork. Serve with roasted garlic and polenta.
- For the Roast Garlic and Sage Polenta: Preheat oven to 300 degrees. In bowl toss garlic in 1 tablespoon olive oil. Wrap loosely in aluminum foil and roast in oven for 30 minutes. Remove and let cool. Peel cloves. In large saucepan add chicken broth and garlic. Bring to a boil and let simmer, uncovered, for 30 minutes. Remove from heat and set aside, preferably overnight. Remove garlic from broth, set aside, and bring broth to a boil. Slowly add the cornmeal, whisking constantly until fully incorporated, and mixture thickens. Lower heat and cook polenta for 20 minutes, stirring periodically. Add butter, creme fraiche, sage, salt, and pepper just before serving. Stir well to incorporate. In large saute pan saute morels in remaining oil over a high heat. Serve with squab.
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Emir Selmani
[email protected]This recipe was a bit too time-consuming for me, but it was worth it. The squab was cooked perfectly and the polenta was amazing.
DEsTInED TV
[email protected]The squab was a bit overcooked for my taste, but the polenta was delicious.
AB NawaB MaGsi kia samjhy
[email protected]This was my first time cooking squab and it turned out great! The recipe was easy to follow and the results were delicious.
Daily NAYA PAKISTAN
[email protected]I love this recipe! The squab is always cooked perfectly and the polenta is creamy and flavorful. I highly recommend it.
Wifekali Lama
[email protected]This dish was a bit too complicated for me, but I'm sure it would be delicious if I had more experience cooking.
Prossy Kirabo
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The squab is always cooked perfectly and the polenta is creamy and delicious.
Ashik Gurung
[email protected]This recipe was easy to follow and the results were amazing. I highly recommend it!
Doggylover 38 (Doggy)
[email protected]The polenta was a bit too dry for my liking, but the squab was cooked perfectly.
Limon Hasan Torjoy
[email protected]Wow! This recipe was a hit with my family. Everyone loved the squab and the polenta. I will definitely be making this again.
Tabish Touseef
[email protected]This dish was a bit too rich for my taste, but I can see how it would appeal to others. The squab was cooked well, but the morels were a bit too overpowering.
Abdul Awal
[email protected]I'm always looking for new ways to cook squab, and this recipe didn't disappoint. The combination of flavors was amazing, and the polenta was the perfect accompaniment.
domonic _is_a_cube
[email protected]This recipe was absolutely delicious! The squab was cooked perfectly and the morels added a wonderful earthy flavor. The polenta was creamy and flavorful, and the sage added a nice touch of herbiness.