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Sun-Dried Tomato And Fennel Sausage Patties With Creamy Polenta

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Sun-Dried Tomato And Fennel Sausage Patties With Creamy Polenta

Ingredients

  • 1 1/2 pounds boneless heritage pork shoulder (boston butt), cut into 3/4-inch cubes (about 3 cups packed)
  • 4 ounces fat from heritage pork, cut into 1/2-inch cubes (about 1/2 cup packed)
  • 1/4 cup ice water
  • 3 tablespoons chopped drained oil-packed sun-dried tomatoes
  • 2 large garlic cloves, minced
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons fennel pollen
  • 1 1/2 teaspoons coarse kosher salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon (or more) olive oil
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped carrot
  • 2 large garlic cloves, minced
  • 1 cup dry white wine
  • 3 cups canned diced tomatoes in juice (from two 14.5-ounce cans)
  • 2 tablespoons chopped fresh basil plus additional for garnish
  • creamy polenta
  • freshly grated parmesan cheese
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