Polenta with Ratatouille

Grated Parmesan

• 80 g Parmesan cheese cut in pieces (2 cm)
  sau vegetarian hard cheese cut in pieces (2 cm)

Polenta

• 800 g water
• 1 heaped tsp vegetable stock paste, homemade
  sau 1 vegetable stock cube (for 0.5 l) crumbled
• 30 g unsalted butter diced, plus extra for greasing
• 200 g polenta

Ratatouille

• 3 garlic cloves
• 150 g onions quartered
• 30 g olive oil
• 150 g peppers yellow or orange, cut in strips (2 cm)
• 250 g courgettes sliced (2 cm)
• 300 g aubergines diced (2 cm)
• 300 g tomatoes quartered
• 1 pinch sugar
• 2 Tbsp dried herbes de Provence
• 2 tsp fine sea salt
• 1 tsp ground black pepper
• 250 g cream cheese