2 c Leftover polenta – (to 3
-cups); see * Note
1/2 c Grated asiago cheese
1 c Minced leftover oxtail meat;
-see * Note
1/4 c Sliced green scallions
Salt; to taste
Freshly-ground black pepper;
-to taste
=== FENNEL SALAD ===
3 c Shaved fennel
Juice of 1 lemon
1/4 c Extra-virgin olive oil
1 ts Coarse-ground coriander seed
Salt; to taste
Freshly-ground black pepper;
-to taste
=== DARK VINEGAR SYRUP ===
2 c Balsamic vinegar
1/2 c Chinese vinegar
* Note: See the “Aromatic Braised Oxtail With Preserved Lemon Polenta”
recipe which is included in this collection.
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.
For the Fennel Salad: Mix all in large bowl. Check for seasoning.
For the Dark Vinegar Syrup: In a stainless steel pan, slowly reduce
vinegars by 80 percent until a syrup consistency is achieved.
This recipe yields 4 servings.
Yields
4 servings