SUN-DRIED TOMATO AND FENNEL SAUSAGE PATTIES WITH CREAMY POLENTA
SAUSAGE

1½	pounds boneless heritage pork shoulder, Boston butt, cut into ¾ 
	inch cubes (about 3 cups packed)
4 	ounces fat from heritage pork, cut into ½ inch cubes (about ½ cup 
	packed)
¼	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* or freshly ground fennel seeds
1½ 	teaspoons coarse kosher salt
½	teaspoon sugar
½	teaspoon freshly ground black pepper
SAUCE
1 	tablespoon (or more) olive oil 
½ 	cup finely chopped onion 
¼ 	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 
2 	cups whole milk
2 	cups water
1 	teaspoon coarse kosher salt
1 	cup polenta (coarse cornmeal)*
	Freshly grated Parmesan cheese

SAUSAGE: Place half of pork and half of fat in processor. Using on/off turns, blend until pork is ground to coarse texture (about ¼-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 ¾ inch thick. Place on plastic-lined plate. Cover and chill at least 2 hours and up to 1 day. SAUCE/ Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add sausage patties and saute 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 tablespoons). Add onion and carrot. Reduce heat to medium-low. Cover; cook until vegetables are soft, stirring occasionally, about 5 minutes. Add garlic; stir 1 minute. Add wine; boil until reduced to 2/3 cup, scraping up browned bits, about 4 minutes.
CREAMY POLENTA: Bring first 3 ingredients to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to low; simmer until smooth and thick, stirring almost constantly, about 18 minutes. "/ Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal; cook half as long.

SERVES: 4