Courtesy of Executive Chef Jorma Cox, Gusto

This is a classic dish from Lombardia long before farm-raised squab became available to restaurants. You may substitute different types of birds if desired, even game birds.

Serves 4
4 squab (more if they are small)
Sage leaves
Salt and black pepper
Olive oil
Butter
6 ounces mushrooms, quartered
4 cups milk
2 cups polenta
Parmegiano-Reggiano, grated

Preheat oven to 400 degrees. Rub the squab with sage, pepper and oil and place into a baking dish. Bake small squab for approximately 10 minutes (time will vary depending on size of birds). In an appropriately sized sauce pan add a tablespoon of butter and the mushrooms and sauté until golden brown. Add the milk and bring to a boil. Once boiling, using a whisk and stirring briskly, pour in the polenta in a thin stream until it is all added. Stir constantly, slowly adding salt and pepper; careful not to add too much or too little. The polenta will become thicker and eventually cook all the grains out.

This will take approximately 15 minutes for fast-cooking polenta and about 40 minutes for regular style polenta. When the polenta is done stir in a touch of butter and some grated Parmegiano. Place each bird on top of a spoonful of polenta and enjoy.