Directions:
- 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.
- Mix all in large bowl. Check for seasoning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 653.95 Kcal (2738 kJ) | ||
| Calories from fat | 218.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.33g | 37% | |
|---|---|---|---|
| Cholesterol | 20.11mg | 7% | |
| Sodium | 672.18mg | 28% | |
| Potassium | 580.96mg | 12% | |
| Total Carbs | 84.6g | 28% | |
| Sugars | 19.55g | 78% | |
| Dietary Fiber | 7.66g | 31% | |
| Protein | 16.8g | 34% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 3.5mg | 118% | |
| Iron | 2.1mg | 11% | |
| Calcium | 513.6mg | 51% | |
| Amount Per 100 g | |||
| Calories | 145 Kcal (607 kJ) | ||
| Calories from fat | 48.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.4g | 37% | |
|---|---|---|---|
| Cholesterol | 4.46mg | 7% | |
| Sodium | 149.04mg | 28% | |
| Potassium | 128.81mg | 12% | |
| Total Carbs | 18.76g | 28% | |
| Sugars | 4.33g | 78% | |
| Dietary Fiber | 1.7g | 31% | |
| Protein | 3.73g | 34% | |
| Vitamin C | 2mg | 15% | |
| Vitamin A | 0.8mg | 118% | |
| Iron | 0.5mg | 11% | |
| Calcium | 113.9mg | 51% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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