Step 1

For the peperonata:

Step 2

In a dutch oven heat the oil over medium heat. Add the onions and peppers, cover and cook for 20 minutes, stirring occasionally.

Step 3

Remove the lid and turn down the heat to medium-low. Stir in the tomato paste salt, and oregano, cook 15 minutes uncovered, stirring occasionally.

Step 4

Stir in the garlic and red wine vinegar, cook while stirring for 1 more minute.For the polenta:

Step 5

In a medium saucepan bring the water, milk, salt, and pepper to a boil over medium-high heat.

Step 6

Reduce heat to low and stir in the cornmeal. Cook while stirring often, about 5 minutes. Take off the heat and stir in the butter and 1/2 cup of the Parmesan cheese (reserving 1/4 cup of the Parmesan for later).Assemble the dish:

Step 7

Preheat oven to 350°F.

Step 8

Spread half the polenta on the bottom of a lightly oiled 8x8 baking dish, the spread on half the pepper mixture, then the remaining polenta, then the remaining pepper mixture. Sprinkle the 1/4 cup of parmesan over the top and bake in the preheated oven for 20 minutes..