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Ingredients

• 2 tbsp olive oil
• 200 g rocket, chopped
• 175 g gorgonzola cheese, crumbled
• 1 pinches freshly grated nutmeg
• 1 pinches black pepper

• 460 g polenta
• 1.5 litres water
• 175 g unsalted butter
• 200 g parmesan, freshly grated

• 500 ml vegetable oil, for frying
• 60 g plain flour
• 2 eggs, beaten

• 2 tbsp olive oil
• 5 ripe plum tomatoes
• 1 tbsp red wine vinegar
• 1 small red chilli, deseeded and chopped
• 2 clove garlic, chopped
• 0.5 tsp turmeric

Description

Golden Crisp Polenta Cakes And A Tasty Tomato Salsa Make Great Eating Anytime In This Fabulous Recipe From Frank Bordoni

UK TV