Recipe courtesy of Ming Tsai

Warm Polenta and Oxtail Cakes on Fennel Salad

Name: Warm Polenta and Oxtail Cakes on Fennel Salad
Prep time: P0Y0M0DT10H0M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT10H15M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 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

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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

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

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

DARK VINEGAR SYRUP

2 cups balsamic

1/2 cup Chinese vinegar

Directions

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.