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1
In small sauce pan saute shallots and chopped garlic in oil.
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2
Once they are soft, but not brown, transfer to a one-pint measuring cup.
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3
Add wine, bay leaves, thyme and peppercorns.
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4
In a nonreactive baking dish place squab, breast down, along bottom.
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5
Pour shallot marinade oven squab, cover, and refrigerate overnight.
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6
In a preheated 375 degree oven, place squab, breast-side up in baking dish.
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7
Discard marinade.
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8
Roast squab for 40 - 50 minutes, or until juices of breast meat turn clear when you poke with a fork.
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9
Serve with roasted garlic and polenta.
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10
For the Roast Garlic and Sage Polenta: Preheat oven to 300 degrees.
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11
In bowl toss garlic in 1 tablespoon olive oil.
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12
Wrap loosely in aluminum foil and roast in oven for 30 minutes.
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13
Remove and let cool.
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14
Peel cloves.
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15
In large saucepan add chicken broth and garlic.
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16
Bring to a boil and let simmer, uncovered, for 30 minutes.
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17
Remove from heat and set aside, preferably overnight.
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18
Remove garlic from broth, set aside, and bring broth to a boil.
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19
Slowly add the cornmeal, whisking constantly until fully incorporated, and mixture thickens.
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20
Lower heat and cook polenta for 20 minutes, stirring periodically.
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21
Add butter, creme fraiche, sage, salt, and pepper just before serving.
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22
Stir well to incorporate.
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23
In large saute pan saute morels in remaining oil over a high heat.
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24
Serve with squab.
