Warm Polenta And Oxtail Cakes On Fennel Salad
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
44
Spice
57
Sweetness
57
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cups
Polenta (leftover)1 cup
Asiago Cheese (grated)1
Salt3 cups
Fennel (shaved)1 cup
Virgin Olive Oil (extra)2 cups
Balsamic1 cup
Vinegar (chinese)Directions:
1
Reheat polenta
2
Mix in cheese, oxtail and scallions
3
Check for seasoning
4
Mold in baking dish so polenta is at least 1-inch thick
5
Refrigerate overnight
6
Cut squares or circles and grill until hot
7
Can also saute in nonstick pan
8
Serve warm on top of fennel salad
9
Garnish with dark vinegar syrup and fennel sprigs
10
Mix all in large bowl
11
Check for seasoning