Recipe - Warm Polenta And Oxtail Cakes On Fennel Salad

2 cup Leftover polenta (to 3
cups); see * Note
One half cup Grated asiago cheese
1 cup Minced leftover oxtail meat;
see * Note
One fourth cup Sliced green scallions
Salt; to taste
Freshlyground black pepper;
to taste
=== FENNEL SALAD ===
3 cup Shaved fennel
Juice of 1 lemon
One fourth cup Extravirgin olive oil
1 teaspoon Coarseground coriander seed
Salt; to taste
Freshlyground black pepper;
to taste
=== DARK VINEGAR SYRUP ===
2 cup Balsamic vinegar
One half cup 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 1inch 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