1 1/2 cups heavy cream

1 cup stone-ground grits

Kosher salt and freshly cracked black pepper

2 tablespoons unsalted butter

1/2 cup grated Parmigiano-Reggiano

6 clementines

1 tablespoon sugar

1/3 cup extra virgin olive oil

Kosher salt and freshly cracked black pepper

4 whole semi-boneless squabs (10 to 12 ounces each)

4 tablespoons extra virgin olive oil

1/2 cup walnut halves

16 fresh sage leaves

Kosher salt and freshly cracked black pepper

1 cup balsamic vinegar

2 teaspoons honey

2 teaspoons fresh lemon juice

2 tablespoons cold unsalted butter, cut into cubes

3/4 cup pitted green olives, hand-crushed

Balsamic-Glazed Squab, Crushed Clementine And Grits