Sun Dried Tomato And Fennel Sausage Patties With Creamy Polenta Food

SUN-DRIED TOMATO AND FENNEL SAUSAGE PATTIES WITH CREAMY POLENTA

Steps:

• For sausage:
• Place half of pork and half of fat in processor. Using on/off turns, blend until pork is ground to coarse texture (about 1/4-inch cubes). Scrape into large bowl. Repeat with remaining pork and fat. Add all remaining sausage ingredients to bowl with pork and mix gently with hands until blended. Using wet hands, shape sausage into 10 oval patties, each about 3/4 inch thick. Place on plastic-lined plate. Cover and chill at least 2 hours and up to 1 day.
• For sauce:
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add sausage patties and sauté until brown, about 4 minutes per side. Transfer patties to small baking sheet.
• Pour off all but 2 tablespoons fat from skillet (or add olive oil to make 2 Add tomatoes with juice and 2 tablespoons basil. Simmer uncovered until sauce thickens, crushing tomatoes with back of fork, about 10 minutes. Add sausage patties and any juices to sauce. Cover; simmer over medium heat until cooked through and tender, turning patties occasionally, about 15 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool; cover and chill. Rewarm covered over low heat before continuing.
• Spoon polenta into large shallow bowl. Top with sausages and sauce. Sprinkle with cheese and additional chopped basil. Serve, passing more cheese separately.
• Available at specialty foods stores and from zingermans.com.

SUN-DRIED TOMATO PATE

Steps:

• Combine all ingredients in a food processor.
• Blend well, pausing frequently to scrape sides of bowl.
• Refrigerate at least 4 hours before serving.

SMOKY CREAMY POLENTA WITH SUN-DRIED TOMATOES

Steps:

• In a heavy bottom pot melt butter. Add onions season with the salt and cook for 3 minutes.
• Add pepper flakes if using, sun-dried tomatoes, garlic and cook until the aroma of the garlic is released, about 1 minute.
• Add Broth bring to a boil. Add chipotle sauce.
• Whisk in corn meal adding in a thin stream so not to clump stirring all the while. When all the corn meal is added lower the flame to medium.
• Stir with a wooden spoon till it comes from the sides of the pot. About 30 minutes. Add the brie and stir till melted and blended inches Or just mix so to leave some of the cheese still present!
• Ahh, the goodness of cheese! Watch this polenta change from just polenta to yummy, creamy, comforting polenta!

SAUSAGE AND FENNEL RAGOUT WITH CREAMY POLENTA

Steps:

• Heat a large nonstick skillet over medium-high heat; add in olive oil.
• Add in sausage, breaking it up with the back of a wooden spoon; cook until browned, 4-5 minutes.
• Add in the red onion, fennel, garlic, thyme, salt, and pepper; cook, stirring frequently, for about 4 minutes or until the vegetables wilt and the onions become translucent.
• While the vegetables are cooking, start the polenta: In a saucepan, combine 2 ½ cups chicken broth and milk; season with salt and pepper.
• Place over med-high heat and bring to a simmer.
• Back to the vegetables: once the vegetables have wilted, add in the white wine and remaining 1 ½ cups chicken broth to the skillet; increase heat to high and bring up to a simmer.
• Cook about 4-5 minutes, to reduce liquids by half; stir in the chopped parsley.
• To the simmering chicken stock/milk, add in the polenta; whisk constantly until the cornmeal masses together.
• Add in the butter and grated cheese; stir to combine (if polenta becomes too thick, add more broth or milk).
• Serve polenta in a shallow bowl; top with a helping of sausage and fennel ragout; garnish with more Parmigiano-Reggiano.