Instructions: 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.

Suggested Wine: Hawley, Dry Creek Valley, Merlot, 1995

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