 Warm Polenta and Oxtail Cakes on Fennel Salad
Recipe Courtesy of Ming Tsai
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
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.
FENNEL SALAD
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
Mix all in large bowl. Check for seasoning.
DARK VINEGAR SYRUP
2 cups balsamic
1/2 cup Chinese vinegar
Yield: 4 servings
Prep Time: 10 hours
Cook Time: 15 minutes
Difficulty: Easy
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