Eggplant Boats Stuffed with Gorgonzola Polenta
Categories: Lemon, Onion, Olive oil, Gorgonzola, Cheese, Eggplants, Tuscan, Casseroles, Stuffed
1 1/2pound or 2-large eggplant
Salt and pepper
6 tablespoons of Extra-virgin olive oil
4 cups of Vegetable broth
1 cup of coarse grind polenta
1/4 pound of Kalamata olives; pitted and
1/4 pound of Gorgonzola cheese
1 medium Onion, minced
1 tablespoon of Chopped fresh lemon thyme
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FREE grocery coupons and more at CoolSavings! Click Here!  Preheat oven to 400ºF. Cut the tips from the eggplants, wash and slice in half lengthwise. Make little crosscuts in the pulp, sprinkle with salt and pepper, and drizzle with 2 tablespoons of the oil. Place on a baking sheets, cut side up, and roast for 20 minutes. Meanwhile, heat 3 cups broth to boiling in a large saucepan. Reduce the heat to low and add the polenta in a stead stream, whisking constantly, until thickened. Cook for 25 minutes, stirring frequently and adding additional broth if necessary. The finished polenta will have a thick, creamy consistency. Rinse a 14x16-inch metal pan with cold water. Shake off the excess water but do not dry. Stir the olives and cheese into the polenta and pour into the pan. Cool to room temperature. Remove the eggplants from the oven and carefully scoop out the pulp, leaving about 1/4-inch in the shell. Chop finely. Heat 2 tablespoons oil in a skillet and sauté the onion over low heat for 5 minutes or until soft. Add the eggplant pulp and sauté for another 5 minutes, stirring constantly. Using your hands, crumble the cooled polenta into the eggplant mixture and mix well. Fill the eggplant boats with the polenta and eggplant. Place in an ovenproof pan. Drizzle the boats with the remaining oil, sprinkle with lemon thyme, and bake in a 450ºF. oven for approximately 20 minutes. Serve at room temperature. VARIATIONS: For a creamier filling, add 1/4-cup cream at the end of step MAKE AHEAD: The polenta can be made up to 1 day in advance and refrigerated. Bring to room temperature before assembling the boats. >Melanzana Ripiena. Serves 4, takes 90 mins with moderate difficulty. I thought I had tasted just about every variation of stuffed eggplant there was to taste. And then I was invited for dinner at my friends house and she served the most inventive, the most savory, the most wonderful stuffed eggplant I have ever eaten. Here it is, Courtesy of Adriana da Prato. -AB >Recipe from SOLO VERDURA, by Anne Bianchi (1997 Ecco Press) >Edited by Pat Hanneman mc-PER SERVING 49% cff: 649 cals; 36.3g fat assuming that all the oil gets eaten. Recipe by: SOLO VERDURA, by Anne Bianchi Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 16, 1998
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