Paprika with Polenta

Bring the water and salt to the boil in a saucepan. Stir in the cornmeal. Simmer on low heat, stirring continuously, until a solid paste is formed. Remove the saucepan from the stove. Cut the peppers in half lengthwise, remove seeds and septum, and rinse. Cut a narrow slice on the bottom of each one so that the halves stay put. Preheat the stove to 200 °C. Brush a gratin dish with olive oil. Rinse the tomatoes, remove the stalks, cut into small cubes and place in the dish. Season with oregano, salt and pepper. Fill the peppers with the polenta and put them on the tomatoes.

Pour the clear soup and cook the peppers in the oven (gas 3, convection oven 180 degrees) on the middle shelf for about 20 minutes.

Now stir the tomatoes in the mold to a sauce and drizzle it over the peppers. Cook for another 20 minutes. Repeat the process twice. Grate the cheese and sprinkle over the peppers 5 minutes before the end of the cooking time.

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