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

Instructions

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