Sea Bass with Polenta and Roasted Red Bell Peppers

Ingredients:

• 3 red bell peppers, quartered
• 4 tablespoons olive oil
• 3 garlic cloves, minced
• 4 teaspoons chopped fresh thyme
• 3 cups whole milk
• 2 cups water
• 1 bay leaf
• 1 cup polenta (coarse cornmeal)
• 2 tablespoons whipping cream
• 6 6-ounce sea bass fillets
• 6 tablespoons tapenade

Source