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

11 September 2006
Polenta and Gorgonzola fritter, pan-fried mushrooms, rocket salad by Michael Kitts


(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
4 eggs
150g Parmesan
Frying oil

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


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

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking