Eggplant Boats Stuffed with Gorgonzola Polenta
| Yield: | 4 Servings |
| Categories: | Tuscan, Casseroles, Mediterranean, Eggplant |
| 1 1/2 | lb | Or 2-large eggplant |
| Salt and pepper | ||
| 6 | tb | Extra-virgin olive oil |
| 4 | c | Vegetable broth |
| 1 | c | Coarse grind polenta |
| 1/4 | lb | Kalamata olives; pitted and finely chopped |
| 1/4 | lb | Gorgonzola cheese |
| 1 | md | Onion; minced |
| 1 | tb | Chopped fresh lemon thyme or combination of thyme and lemon zest |
Advertisement