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1
Heat the oil in a medium saucepan over medium heat.
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2
Add the onion, carrot and celery and cook until soft.
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3
Add the garlic and cook 1 minute.
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4
Increase the heat to high.
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5
Add the red wine and port and cook until reduced by three-quarters.
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6
Add the stock and cook until reduced to 2 cups.
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7
Strain the sauce into a bowl and add the piquillo peppers and, cracked pepper and season with salt.
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8
Preheat oven to 450 degrees F. Heat butter and oil in a large saute pan over medium high heat.
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9
Season the squab with salt and pepper to taste and place in the pan, breast side down and cook until golden brown.
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10
Turn the squab over, place in the oven and roast for 10 to 12 minutes.
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11
Remove from the oven and let rest 5 minutes.
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12
Heat olive oil in a medium saucepan over medium heat.
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13
Add the onions and garlic and cook until soft.
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14
Add the cumin and cook for 2 minutes.
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15
Increase the heat to high, add the water and 1 tablespoon of salt and bring to a boil.
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16
Whisk in the yellow cornmeal, reduce the heat to low and cook for 20 to 25 minutes, stirring with a wooden spoon occasionally until the mixture pulls away from the pan.
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17
Add the chickpea puree and cook for 5 minutes.
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18
Place the mixture into a buttered 8 by 10 baking dish and refrigerate until firm, about 2 hours.
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19
When ready to serve, heat the butter in a large skillet over medium heat.
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20
Cut the polenta into 2-inch squares or circles, season with salt and pepper and saute on both sides until golden brown.
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21
Garnish with parsley and serve with the squab and pepper sauce.
