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…

Cook Eat Share Favicon Cook Eat Share
View Full Recipe

Found Country:US image description
Back to top