Ingredients
- 50 g Parmesan cheese
- 700 g water
- 1 vegetable stock cube (for 0.5 l)
- 20 g unsalted butter
- 180 g polenta
- 2 garlic cloves
- 100 g onions
- 25 g olive oil
- 200 g peppers
- 200 g courgettes
- 250 g aubergines
- 300 g tomatoes
- 1 pinch sugar
- 1 Tbsp dried herbes de Provence
- 1 tsp fine sea salt
- ¼ tsp ground black pepper
- 250 g cream cheese
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