Polenta with Ratatouille

Grated Parmesan

• 50 g Parmesan cheese, cut in pieces
  or vegetarian hard cheese, cut in pieces

Polenta

• 700 g water
• 1 vegetable stock cube (for 0.5 l), crumbled
  or 1 heaped tsp vegetable stock paste, homemade, crumbled
• 20 g unsalted butter, diced, plus extra for greasing
• 180 g polenta

Ratatouille

• 2 garlic cloves
• 100 g onions, quartered
• 25 g olive oil
• 200 g peppers,yellow or orange, cut in strips (5 mm)
• 200 g courgettes, sliced (3 mm)
• 250 g aubergines, diced (1.5 cm)
• 300 g tomatoes, quartered
• 1 pinch sugar
• 1 Tbsp dried herbes de Provence
• 1 tsp fine sea salt
• ¼ tsp ground black pepper
• 250 g cream cheese