Polenta with Peppers

Bring the chicken broth, milk, and thyme to a boil in a pot. Mix in the polenta, stirring constantly. Cook for 5 minutes, stirring occasionally. Remove from the heat, add the parmesan cheese, and season to taste with salt and nutmeg. Remove the thyme from the polenta. Grease a naking sheet with oil, and spread the polenta in a 1 cm (approximately 1/2 inch) layer.  Cool for 30 minutes, until set.

Rinse, halve, and julienne the peppers.

Cut out 24 small circles from the polenta, each about 4 cm (approximately 1 1/2 inch) in diameter. Heat 1-2 tablespoons of oil in a pan. Cook the polenta circles, in batches, for 1-2 minutes on each side until golden brown. Add the plucked thyme and fry in the oil for a few seconds.

Heat the remaining oil in a pan. Sauté the peppers for 3-4 minutes, until golden brown. Season to taste with salt and pepper.