• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 200 g rocket , chopped

  2. 175 g gorgonzola cheese , crumbled

  3. 1 pinches freshly grated nutmeg

  4. 1 pinches black pepper

  5. 460 g polenta

  6. 1 1/2 litres water

  7. 175 g unsalted butter

  8. 200 g parmesan , freshly grated

  9. 500 ml vegetable oil , for frying

  10. 60 g plain flour

  11. 2 eggs , beaten

  12. 2 tbsp olive oil

  13. 5 ripe plum tomatoes

  14. 1 tbsp red wine vinegar

  15. 1 small red chilli , deseeded and chopped

  16. 2 clove garlic , chopped

  17. 1/2 tsp turmeric

Instructions Jump to Ingredients ↑

  1. First make the salsa. Heat the olive oil in a saucepan and add all the ingredients for the salsa. Cook over a low heat until the mixture has thickened. Leave to cool and refrigerate until required.

  2. To make the filling for the polenta, pour the olive oil into a saucepan and wilt the rocket for two to three minutes over a medium heat.

  3. Transfer the rocket to a bowl and stir in the Gorgonzola and nutmeg, and then season to taste with salt and freshly ground black pepper.

  4. To make the polenta, combine the water and salt in a large, heavy based saucepan and bring to the boil. Sprinkle in 400g of the polenta in a slow, thin stream, whisking constantly. Reduce the heat to very low and cook for 15-20 minutes, stirring constantly, until the mixture comes away from the sides of the pan and the grains have begun to soften.

  5. Stir in the butter and parmesan and remove from the heat.6. Rinse a 15x23cm roasting pan with water and shake out the excess. Working quickly and using a spatula dipped in very hot water, evenly spread half of the polenta into the pan.

  6. Spread the filling over the polenta then spread the remaining polenta over the filling. Cover with a kitchen towel and let rest for at least two hours at room temperature or for up to 24 hours in the refrigerator.

  7. Cut the polenta into 'cakes' with a pastry cutter.

  8. In a large, heavy saucepan, pour in enough vegetable oil to reach a depth of about 10cm and heat.

  9. Toss the polenta cakes first in the flour, then egg, then coat with the remaining polenta. When the oil is hot, carefully slip the cakes into the hot oil and deep-fry for four to five minutes, until golden. Nudge occasionally with a slotted spoon to ensure they brown evenly. Transfer to paper towels to drain.

  10. . Spoon a small pile of tomato chutney on each plate, place the polenta cakes next to it and serve at once!


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