1 litre vegetable stock
2 cloves garlic (finely crushed)
2 egg yolks
125ml olive oil
To garnish Button mushrooms
Salt and pepper
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.