Grilled Polenta with Prosciutto and Aged Balsamic Vinegar Recipe
A refreshing and delicious pale ale can add depth and complexity to traditional polenta, served simply here with a couple of slices of prosciutto, drizzled with olive oil and balsamic vinegar, and garnished with basil and fresh cracked black pepper.
Muffaletta with IPA-Brined Veggie Relish
Muffaletta sandwiches can be found all over New Orleans, from delis and corner grocery stores to upscale restaurants. Here, we use focaccia for the bread, and we’ve replaced the traditional olive salad with an IPA-brined vegetable relish.