Sea Bass with Polenta and Roasted Red Bell Peppers

Name: Sea Bass with Polenta and Roasted Red Bell Peppers
Yield: Makes 6 Servings
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