Oct 19

2 tsp. extra-virgin olive oil, plus extra
1⁄2 lb. link sausage
1 polenta log, cut into 1⁄2-inch thick slices
Parmigiano-Reggiano, freshly grated
1 bunch sage leaves
2 c. tomato sauce, heated (optional)

1. Preheat the broiler. In a large skillet, over medium-high heat, warm theolive oil. 2. Prick the sausage links with a fork and add them to the skillet. Cook until brown on all sides and cooked through. 3. Meanwhile, arrange the polenta slices on a baking sheet covered with parchment paper. Transfer to the oven to cook until golden brown. 4. Remove from the oven and immediately sprinkle each polenta slice with cheese. 5. Cut the sausage into 1-inch pieces and top each polenta slice with 1 piece. Secure with a toothpick and garnish each with a sage leaf. Serve immediately along with your favorite tomato sauce. Serves 4 to 6

Replace: sausage with pancetta
Replace: sausage with soft salame

A medium to full-bodied red wine, such as Rosso di Montalcino

Oct 12


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Oct 5

3 tbsp. butter
1 small onion, diced
1 oz. pancetta, diced
2 c. Arborio rice
3⁄4 c. Pilsner-style beer
6 c. chicken stock, heated
1⁄2 c. Grana Padano, freshly grated
salt and freshly ground pepper
2 tbsp. parsley, chopped

1. In a large, deep skillet over medium-high heat, melt 2 tbsp. of the butter. Add the onions and pancetta and sauté for 5 minutes, stirring with a wooden spoon, until the pancetta is golden. 2. Add the rice and toast for 3 minutes. 3. Deglaze with the beer and cook until it evaporates. 4. Add the stock in 1⁄2-c. increments, allowing each addition to be absorbed before adding more (you may not need to use all of the stock). 5. Continue to cook, stirring, until the rice is tender and creamy, about 20 minutes. 6. Add the Grana and remaining butter, season with salt and freshly ground pepper and stir well to combine. Serve immediately garnished with parsley. Serves 4

Replace: butter with extra-virgin olive oil, or use a combination of both

Replace: pancetta with unsmoked bacon

Beer used to cook the risotto or a medium-bodied red wine, such as Sangiovese di Romagna

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