Squab with Young Morels, Roast Garlic and Sage Pole

Name: Squab with Young Morels, Roast Garlic and Sage Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 large shallots; 2 cloves garlic, coarsely chopped; 1 cup Zinfandel; 2 bay leaves; 3 sprigs thyme; 10 to 15 black peppercorns; 6 young squab; 1 head garlic, separated into cloves, unpeeled; 3 tablespoons olive oil; 3 cups strong chicken broth; 1 1/2 cups cornmeal; 1 tablespoon butter; 1/2 cup creme fraiche; 10 leaves fresh sage, chopped; 1 teaspoon salt; 1 teaspoon freshly ground white pepper; 2 cups fresh morels, or 1/4 cup dried; (soaked in hot water to reconstitute and towel dried)

Servings: persons

2 tablespoons olive oil
4 large shallots
2 cloves garlic, coarsely chopped
1 cup Zinfandel
2 bay leaves
3 sprigs thyme
10 to 15 black peppercorns
6 young squab
1 head garlic, separated into cloves, unpeeled
3 tablespoons olive oil
3 cups strong chicken broth
1 1/2 cups cornmeal
1 tablespoon butter
1/2 cup creme fraiche
10 leaves fresh sage, chopped
1 teaspoon salt
1 teaspoon freshly ground white pepper
2 cups fresh morels, or 1/4 cup dried
(soaked in hot water to reconstitute and towel dried)

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

947

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 large shallots, 2 cloves garlic, coarsely chopped, 1 cup Zinfandel, and more.

Yes, Squab with Young Morels, Roast Garlic and Sage Polenta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squab with Young Morels, Roast Garlic and Sage Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions