Warm Polenta and Oxtail Cakes on Fennel Salad
- 2 to 3 cups leftover polenta
- 1/2 cup grated asiago cheese
- 1 cup minced oxtail meat
- 1/4 cup sliced green scallions
- Salt and black pepper to taste
- 3 cups shaved fennel
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 1 teaspoon coarse ground coriander seed
- Salt and black pepper to taste
- 2 cups balsamic
- 1/2 cup Chinese vinegar
- Reheat polenta.
- Mix in cheese, oxtail and scallions.
- Check for seasoning.
- Mold in baking dish so polenta is at least 1-inch thick.
- Refrigerate overnight.
- Cut squares or circles and grill until hot.
- Can also saute in nonstick pan.
- Serve warm on top of fennel salad.
- Garnish with dark vinegar syrup and fennel sprigs.
- Mix all in large bowl.
- Check for seasoning.
leftover polenta, asiago cheese, oxtail meat, green scallions, salt, shaved fennel, lemon, extra virgin olive oil, salt, balsamic, chinese vinegar
Taken from www.foodnetwork.com/recipes/warm-polenta-and-oxtail-cakes-on-fennel-salad-recipe.html (may not work)