Aubergine Boats Stuffed With Gorgonzola Polenta Recipe


  • 1 1/2 lb Or possibly 2-large aubergine
  •     Salt and pepper
  • 6 Tbsp. Extra-virgin extra virgin olive oil
  • 4 c. Vegetable broth
  • 1 c. Coarse grind polenta
  • 1/4 lb Kalamata olives, pitted and finely minced
  • 1/4 lb Gorgonzola cheese
  • 1 med Onion, chopped
  • 1 Tbsp. Minced fresh thyme">lemon thyme or possibly combination of thyme and lemon zest


1 Preheat Oven To 400 Degrees. Cut The Tips From The Aubergines, Wash And Slice In Half Lengthwise. Make Little Crosscuts In The Pulp, Sprinkle With Salt And Pepper, And Drizzle…

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