Squab with Young Morels Roast Garlic and Sage Polenta

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)

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