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Wisconsin Sarvecchio® And Sausage Polenta With Arugula Salad

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Ingredients

polenta

1 cup boiling water

1 cup golden raisins

2 tablespoons olive oil, plus some for greasing pan

3/4 pound bulk sweet sausage

1/4 pound pancetta, diced

1 small onion, minced

2 cups polenta

1/2 cup (about 2 ounces) grated Sarvecchio cheese, plus extra for sprinkling*

1 tablespoon fresh sage, cut in julienne strips

3 egg yolks

salt and pepper, to taste

4 cups boiling water or stock

1 cup extra-virgin olive oil, divided

vinaigrette

2 tablespoons balsamic vinegar

1 tablespoon honey

1/2 tablespoon dijon mustard

1 small shallot, minced

1 cup extra virgin olive oil, divided

6 cups arugula

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