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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Sathio Raja
[email protected]This dish was a disappointment. The squab was overcooked and dry, and the morels, garlic, and sage didn't add much flavor. The polenta was also bland and unappetizing.
Whitebeard ace
[email protected]I would definitely make this dish again. It was a bit time-consuming, but it was well worth the effort. The squab was cooked perfectly, and the morels, garlic, and sage added a lot of flavor. The polenta was also very good, and it paired perfectly wi
Streeter Xenoz
[email protected]This dish was amazing! The squab was so tender and juicy, and the morels, garlic, and sage added a perfect balance of flavors. The polenta was also very good, and it was the perfect accompaniment to the squab.
Korishaba Tracy
[email protected]I loved this dish! It was so flavorful and elegant. The squab was cooked perfectly, and the morels, garlic, and sage added a lot of depth of flavor. The polenta was also very good, and it paired perfectly with the squab.
Layla Davis
[email protected]This dish was a bit too complicated for me. I'm not a very experienced cook, so I had a hard time following the recipe. However, the dish still turned out pretty good. The squab was a bit overcooked, but the morels, garlic, and sage added a lot of fl
Niel Lucas
[email protected]I'm a vegetarian, so I left out the squab. The dish was still very good! The morels, garlic, and sage added a lot of flavor to the polenta. I also added some roasted vegetables, which made the dish even more hearty.
Marta Ferguson
[email protected]I had a hard time finding squab, so I used chicken instead. The dish still turned out great! The chicken was tender and juicy, and the morels, garlic, and sage added a lot of flavor. The polenta was also very good.
Branil Natapie
[email protected]This dish was a bit too rich for my taste. The squab was very fatty, and the polenta was very heavy. However, the flavors were all there, and I could see how someone else might enjoy this dish.
Mirror Nepal
[email protected]I'm not a huge fan of squab, but I thought I'd give this recipe a try. I was pleasantly surprised! The squab was cooked perfectly, and the morels, garlic, and sage added a lot of flavor. The polenta was also very good.
Rayyan
[email protected]I've made this dish several times now, and it's always a hit. The squab is always cooked perfectly, and the combination of flavors is amazing. I highly recommend this recipe.
Casey Aplin
[email protected]This dish was a bit more work than I expected, but it was well worth the effort. The squab was succulent and juicy, and the morels added a rich, earthy flavor. The polenta was creamy and flavorful, and the roasted garlic added a nice touch of sweetne
foysal ahammad
[email protected]I was a bit hesitant to try squab, but I'm so glad I did! It was incredibly tender and flavorful. The polenta was also delicious, and the roasted garlic added a nice touch.
Aiesha Aslam
[email protected]This dish was absolutely divine! The squab was cooked to perfection, and the combination of flavors from the morels, garlic, and sage was heavenly. I will definitely be making this again.