Polenta Ratatouille

Ingredients:

Polenta:

200g polenta

80 g water

1Tbsp vegetable stock paste

30g unsalted butter

Ratatouille:

3garlic cloves, minced

150g onions, diced

30g olive oil

150g colorful peppers, cut into strips

250g courgettes, diced

300g aubergine, diced

300g tomatoes, diced

1 pinch sugar

2 Tbsp dried herbs de Provence

2 tsp fine sea salt

1 tsp ground black pepper

250g vegan cream cheese

80g Vegan Parmesan cheese, finely grated

 

Preparation:

Polenta:

* Grease baking dish (40cm by 27cm) generously.

* Preheat the oven to 200°C.

* Place water and vegetable stock paste in a pot and heat the water to boil.  Add butter while stirring gently, then add polenta. 

* Cook for 10 minutes or until cooked on a low heat.

* Transfer the cooked polenta to the prepared baking dish and even out the top with a wet spatula.

Ratatouille:

* Place garlic, onions and oil in a pan and sauté for 3 minutes.

* Add peppers, courgettes, aubergines, tomatoes, sugar, herbs de Provence, salt and pepper then cook for another 8 – 10 minutes.

*Spread cream cheese on top of polenta then evenly scatter over the vegetables and reserved grated Parmesan.

*Bake for 20 minutes (200°C) and serve hot.