This is really easy to make. Feel free to exchange the aubergines with courgettes and olives with capers if you want. If you don’t have flaked almonds, use sunflower or pumpkin seeds instead.
Gorgonzola isn’t suitable for vegetarians, please see this post for alternatives.
Ingredients (serves 2)
1 medium aubergine
Handful cherry tomatoes
Small handful of pitted green olives
1tbsp flaked almonds
2 cloves garlic
Lots of olive oil
Salt and pepper
Small handful fresh basil
75g ‘gorgonzola’ (check to make sure it is vegetarian)
Slice the aubergine lengthways into thin wedges. Heat a large frying pan with plenty of oil and slowly start frying the aubergine. Add a good grind of salt and pepper – aubergines need quite a while to cook.
While the aubergines are cooking, heat a high sided pan with a drizzle of olive oil. Add the polenta with a splash of milk. Keep the heat low and slowly start adding the milk, stirring regularly. This will take about 20 minutes or so. Add a bit of salt and pepper to the polenta (but not too much as the gorgonzola is quite punchy). Don’t forget to keep an eye on the aubergines as well, turning them regularly.
When the aubergines are cooked though and soft (after about 20 minutes of frying), mince 2 cloves of garlic and make a bit of space in the pan the aubergines are cooking in to quickly fry the garlic. Also add the flaked almonds, sliced cherry tomatoes and sliced olives. Cook for a further five minutes or so. Slice the basil and add this as well.
Cut the ‘gorgonzola’ into small cubes and add to the polenta. The polenta should be very loose and wet. If it is stiff, add more milk.
Using a ladle, spoon the polenta onto each plate so it forms a disc shape. Place the aubergine, tomato, almond and olive mixture on top. Add a basil leaf if you wish and you are ready to eat.