Roasted Breast of Squab

Ingredients

• 1 c cornmeal
• 1 c milk
• 1 c parmesan
• 1 red onion
• 1 c balsamic vin.
• 1 orange zested
• Splash of cassis
• 1 c Veal demi glace
• 1 cup white wine
• 1 tablespoon Red wine vinegar
• Sprig of rosemary & crushed juniper berry

Instructions

1. 1
   Bring milk to a boil, add cornmeal, herbs, and parmesan.
2. 2
   Lower temperature to med. Stir constantly, approx. 10 min.
3. 3
   Pour onto parchment-lined baking sheet, let cool.
4. 4
   Cut 8, 3 inch rounds.
5. 5
   Julienne onion & place into pot with balsamic, zest and cassis.
6. 6
   Sweat until tender.
7. 7
   Reduce wine & vinegar by 2/3 and add veal glace and reduce by half.
8. 8
   To serve: Layer Polenta with onion compote and slices of the Goats Camembert.
9. 9
   Heat in 350 degree oven 5 min. or until hot & cheese is melted.
10. 10
    Place Polenta into center of plate, slice squab in half on bias, drizzle sauce and garnish with dressed frisee or greens.