Best Warm Polenta And Oxtail Cakes On Fennel Salad Recipes

Aromatic Braised Oxtail with Preserved Lemon Polenta image

Provided by Ming Tsai

Time 6h30m

Yield 4 servings

Number Of Ingredients 25

12 oxtails
2 cups all-purpose flour
1/4 cup ancho chile powder
1/4 cup salt
1/8 cup black pepper
2 chopped onions
2 chopped fennel
1/2 stalk chopped celery
1 large chopped carrot
10 garlic cloves
1 tablespoon minced ginger
4 stalks lemon grass, white part only, pounded and minced
2 cups red wine
8-ounce can of Roma tomatoes, drained
1/2 cup dark soy sauce
1/2 bunch fresh thyme
2 bay leaves
Water to cover oxtails
3 cups polenta
2 tablespoons minced ginger
1/4 cup minced shallots
1/2 cup fine dice preserved lemons
3 cups chicken stock
Salt and black pepper to taste
4 tablespoons butter

Steps:

Mix flour, chile, salt and pepper and coat oxtails well. In a hot stock pot, coat bottom with oil and sear oxtails until all sides are browned. Pull out oxtails and wipe out stock pot. Saute onions, fennel, celery, carrots, garlic, ginger and lemon grass. Deglaze with wine and reduce. Add tomatoes, soy, thyme and bay. Add water to completely cover meat. Check for seasoning: the broth should taste well seasoned. Bring to boil then simmer on low heat for 3 hours. The meat should fall off of the bone. Remove oxtails and reduce sauce by 20 percent. Using a hand blender, puree sauce. Check for seasoning. Serve on top of polenta.
PRESERVED LEMON POLENTA: In a saucepan, saute shallots and ginger in 1 tablespoon of butter. Add polenta, lemons, stock, salt, pepper and butter. Check for seasoning. Stir well and cover tightly. Bake in 400 degree oven for 1 hour. A crust will form. Break through crust for polenta.

Pantry Dinner Salad With Polenta Croutons image

Provided by Anna Stockwell

Time 45m

Yield 4 servings

Number Of Ingredients 16

¼ cup extra-virgin olive oil
¼ cup red or white wine vinegar
1½ tsp. Dijon or whole grain mustard
½ tsp. honey or agave nectar
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
3 cups still-warm Big-Batch Parmesan Polenta
⅓ cup finely grated Parmesan
2 Tbsp. extra-virgin olive oil
½ red onion or 1 shallot, thinly sliced
1 (heaping) cup thinly sliced raw crunchy vegetables (such as fennel, radishes, and/or celery)
¼ tsp. kosher salt
1 head of radicchio, escarole, or romaine, leaves separated, torn into bite-size pieces
2 oz. thinly sliced salami, prosciutto, or other cured meat (optional)
1 cup olives, pickles, peperoncini, or marinated artichoke hearts, sliced if desired
½ cup (loosely packed) tender herbs (such as basil, parsley, mint, and/or dill)

Steps:

Whisk together oil, vinegar, mustard, honey, salt, and pepper in a small bowl (or shake together in a small jar). Set aside.
Pour polenta into a square or rectangular airtight container and spread into an even layer. Let cool, then cover and chill at least 1 hour and up to 1 week. (The polenta will set into a solid block.)
Turn out polenta onto a cutting board and cut into 1" cubes. Place Parmesan in a wide shallow bowl and, working in batches, toss cubes in cheese to coat. Using your hands, press cheese against edges of polenta to adhere, then transfer to a plate.
Heat oil in a nonstick skillet over medium-high. Working in batches as needed, place as many polenta cubes as will fit in an even layer with 1" space between each in skillet. Let fry, undisturbed, until bottoms are crisp and browned, about 4 minutes. Resist the urge to move the cubes before 3 minutes have passed to avoid pulling the Parmesan coating off the polenta. Turn over one at a time, making sure cubes don't stick together, and repeat cooking process with opposite sides of cubes. Transfer to a plate.
Toss onion, crunchy vegetables, and salt in a large bowl. Add radicchio, salami (if using), olives, and herbs and toss to combine. Drizzle reserved dressing over and toss gently to coat. Add warm croutons and gently toss again.