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1
Preheat oven to 350F.
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2
Toss peppers, 2 tablespoons oil, garlic, and 3 teaspoons thyme in 13x9x2-inch metal baking pan.
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3
Roast until peppers are tender and brown in spots, turning occasionally, about 1 hour.
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4
Cut peppers into 1/2-inch strips and return to pan.
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5
Season to taste with salt and pepper.
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6
(Can be made 2 hours ahead.
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7
Let stand at room temperature.)
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8
Bring milk, water, bay leaf, and 1 teaspoon thyme to simmer in heavy large saucepan.
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9
Cover and remove from heat.
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10
Let steep 15 minutes.
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11
Gradually whisk polenta into milk mixture.
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12
Bring to simmer over medium-low heat, whisking constantly.
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13
Continue cooking until thick and creamy, stirring often, about 20 minutes.
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14
Discard bay leaf.
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15
Mix in cream.
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16
Season with salt and pepper.
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17
Meanwhile, preheat broiler.
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18
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
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19
Sprinkle fish with salt and pepper.
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20
Add to skillet; cook until opaque in center, about 4 minutes per side.
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21
Remove from heat.
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22
Spread 1 tablespoon tapenade over each fillet.
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23
Broil red peppers in pan until heated through, about 2 minutes.
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24
Spoon polenta onto 6 plates.
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25
Top with fish and red peppers.
