Polenta and Gorgonzola fritter, pan-fried mushrooms, rocket salad by Michael Kitts

INGREDIENTS

(serves 18-20)

1 litre vegetable stock
1kg polenta
100g Gorgonzola
2 cloves garlic (finely crushed)
50g butter
10g sage
2 egg yolks
125ml olive oil

For coating
Flour
4 eggs
Breadcrumbs
150g Parmesan
Frying oil

To garnish Button mushrooms
Oyster mushrooms
Olive oil
Parsley (chopped)
Rocket leaves
Salt and pepper
Balsamic vinegar

METHOD

Bring vegetable stock to the boil, sprinkle in polenta, cook for five to 10 minutes. Mix in the Gorgonzola, garlic, butter and shredded sage. Finally, add egg yolks, a little olive oil and season.

Lightly butter two terrines, pour in polenta mix and chill. Turn out and slice polenta into 5cm pieces. Coat in flour, beaten egg, and breadcrumbs mixed with Parmesan.

Deep-fry polenta fritter at 180ºC for three to four minutes. Pan-fry sliced mushrooms in olive oil, season, add parsley. Wash and dry the rocket, toss in olive oil, season.

Place the rocket in serving bowls, sprinkle with mushrooms and put fritters on top. Drizzle with balsamic vinegar.

Michael Kitts