Lyndall's Polenta with Slow Roasted Veg | Recipe from Artisan Cheese School

Ingredients

• 1 cup polenta
• 2 tsps. Massels plant based beef stock
• 120g Parmesan, finely grated, plus more for serving
• 50g butter
• 250g assorted small tomato’s
• ½ a red & yellow capsicum seeds removed, sliced
• 1 Lebanese eggplant, sliced
• 1 zucchini, sliced
• 3 strips of lemon rind ( just the yellow skin )
• 10 garlic cloves
• Salt, freshly ground pepper
• 4 sprigs thyme, plus leaves for serving
• 2 tbsp. extra-virgin olive oil
• 2 tsp. red wine vinegar
• 100g pitted kalamata olives
• Chives