Recipe courtesy of Ming Tsai

Warm Polenta and Oxtail Cakes on Fennel Salad

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  • Level: Easy
  • Total: 10 hr 15 min
  • Prep: 10 hr
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

FENNEL SALAD

DARK VINEGAR SYRUP

Directions

  1. 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

  1. Mix all in large bowl. Check for seasoning.