Creamy polenta for your holiday meals with a little help from a local chef.

A healthy side for the holidays, featuring beets with an Asian-fusion twist.

SAN ANTONIO – He makes good food pretty. Chef Leo Davila’s new restaurant, Stixs & Stone on San Antonio’s Northwest Side, promises a feast for the eyes and for the stomach. It’s Davila’s first brick and mortar restaurant with the Catch the Wave team. The team serves Mexican-Asian fusion cuisine at Stixs & Stone, located at 5718b Wurzbach Rd. You can keep up with the new location on the Stixs & Stone Facebook page.

Liberally season the pork belly with the spice blend. Roast marinated pork belly, skin side up, for an hour and a half. Remove pork belly from oven, set oven temperature to 450°F. At this point, you will need to watch the pork belly to ensure it does not burn. Nestle in your pork belly slices or cubes to fill in the middle gap.

SAN ANTONIO Today on SA Live, cheese dogs like youve never seen them before! A barbacoa chili cheese dog by Chef Leo Davila at Catch the Wave is coming right up - and hes sharing the recipe, too. Junior chef Molly OConnell makes meatballs three ways with three different kinds of meat that you can batch cook and freeze for later. SA Live airs weekdays at 1 p.m. on KSAT 12. Stream the show anytime from the KSAT TV app on Roku, Fire Stick, your smart TV or your smartphone.