Polenta with ratatouille

Preheat the oven to 190°. Cut the vegetables into 1 cm slices. Intersperse the vegetables in a baking dish (in my case I used a loaf pan and put the vegetables in two rows).

Cut the garlic into thin slices and place between the vegetables along with the basil. Add a dash of olive oil, salt, pepper and bake in the oven for 45 minutes.

When the vegetables have about 20 minutes left, start cooking the polenta according to the instructions on the package. In my case, I mixed equal parts of water and milk (500ml each) with a little salt. Bring to the boil and add the polenta. Stir for 10 minutes over low heat until it absorbs the water. Add more water to correct the consistency.

When it has the consistency you want, add the butter (or AOVE) and the goat cheese. Mix well and season to taste.

To serve, put the polenta in the plate or bowl and add the vegetables on top with a little of the liquid from the bottom of the bowl.