Balsamic-Glazed Squab, Crushed Clementine And Grits

• 1 1/2 cups heavy cream
• 1 cup stone-ground grits
• Kosher salt and freshly cracked black pepper
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmigiano-Reggiano
• 6 clementines
• 1 tablespoon sugar
• 1/3 cup extra virgin olive oil
• Kosher salt and freshly cracked black pepper
• 4 whole semi-boneless squabs (10 to 12 ounces each)
• 4 tablespoons extra virgin olive oil
• 1/2 cup walnut halves
• 16 fresh sage leaves
• Kosher salt and freshly cracked black pepper
• 1 cup balsamic vinegar
• 2 teaspoons honey
• 2 teaspoons fresh lemon juice
• 2 tablespoons cold unsalted butter, cut into cubes
• 3/4 cup pitted green olives, hand-crushed

1. Set a large saucepan over high heat and add the cream and 2 1/2 cups of water.
2. Bring to a boil, then add the grits and whisk well.
3. Season with salt and pepper, then reduce the heat and simmer for 30 to 35 minutes, stirring every 2 to 3 minutes.
4. When the grits are smooth, creamy, and fragrant, remove from the heat and add the butter and Parmesan.
5. Stir to incorporate and melt.
6. Keep warm.

heavy cream, stoneground grits, kosher salt, unsalted butter, clementines, sugar, extra virgin olive oil, kosher salt, semiboneless squabs, extra virgin olive oil, walnut halves, sage, kosher salt, balsamic vinegar, honey, lemon juice, cold unsalted butter, green olives

Taken from www.foodrepublic.com/recipes/balsamic-glazed-squab-crushed-clementine-and-grits-recipe/ (may not work)