Beef / Pork

Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta takes several minutes to prepare.

Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta takes several minutes to cook.

Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta makes 6 servings.

The ingredients for Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta are:

Sausage:
1 1/2 pounds boneless lean pork (trimmed), cut into 3/4-inch cubes (about 3 cups packed)
2 tsp olive oil
3 tablespoons chopped sun-dried tomatoes
2 large garlic cloves, minced
1 tablespoon chopped fresh basil
2 teaspoons fennel pollen or freshly ground fennel seeds
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon sugar*
1/2 teaspoon freshly ground black pepper

Sauce:
2 tsp 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 no-salt added canned diced tomatoes in juice (from two 14.5-ounce cans)
2 tablespoons chopped fresh basil plus additional for garnish

Creamy Polenta
1 cup instant polenta
4 cups water
1 tsp salt

Here is how you make Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta:

For sausage: Place pork in food processor or meat grinder until pork is ground to coarse texture. Scrape into large bowl. Add all remaining sausage ingredients to bowl with pork and mix gently with hands until blended. Using wet hands, shape sausage into 12 oval patties, each about ? to ? inch thick. Cover and chill at least 2 hours or up to 1 day.For sauce: Heat 1 tsp oil in heavy large skillet over medium-high heat. Add sausage patties and saut? until brown, about 4 minutes per side. Transfer patties to small baking sheet.Add 1 tsp olive oil, then add carrots and onions. Reduce heat to medium, then cover for 5 minutes (to soften vegetables). Remove cover, add garlic, saut? for 1 minute. Add wine, bring to a boil and scrape bits from bottom of pan, and cook until wine is reduced to 2/3 cup (about 5 minutes). 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 10-15 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. For polenta: Bring water and salt to a boil. Whisk in polenta (lower the heat), and continue whisking until thickened, about 2-3 minutes. Spoon polenta into 6 large shallow bowls. Top each with 2 sausages and sauce. Sprinkle with freshly grated parmesan cheese (optional) and additional chopped basil. Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user KLWOZNIAK.

The nutritional information for Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 320.6

• Total Fat: 6.0 g
• Cholesterol: 0.0 mg
• Sodium: 976.1 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 1.0 g
• Protein: 28.5 g