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Crispy Polenta With Fennel Sausage And Tomato Sauce

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Ingredients

1 lb ground pork (the best and freshest available)

1 tbsp fennel seeds

1/4 cup fennel tops (those leafy greens at the top of the white bulb), minced

1 tbsp sage

1/2 yellow onion, fine diced

2 Cloves garlic, finely minced

1 tsp sea salt

1 teaspoon cracked black pepper

1 tbsp olive oil

½ yellow onion, small diced

2 teaspoons fresh rosemary, chopped

2 cloves garlic, finely diced

1 3/4 cup milk

1 1/4 cup Water

1 cup polenta

1 tsp Kosher salt

1/3 cup Grated parmesan or Asiago cheese

1 yellow onion, peeled and chopped

3 Cloves garlic, peeled and minced

1 Small dried red chile, seeds removed and chopped

1 Small Nub ginger (about one-inch long), peeled and thinly sliced

1 tbsp fresh rosemary, chopped

1 tbsp fresh sage, chopped

1 tbsp fresh oregano, chopped

28 oz can whole tomatoes (try San Marzano tomatoes)

splash red wine vinegar

1 tsp cracked black pepper

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