Moldovan Peppers with Polenta

First, roast the peppers until soft in an air fryer, oven, or over an open fire.

Place the hot peppers in a bag for 10–15 minutes, then peel off the skin and remove the seeds.

Dice the onion and sauté in vegetable oil until soft.

Add the tomato paste and simmer for 3–4 minutes.

Next, stir in the sour cream, salt, and black pepper, and mix well.

Add the peeled and sliced peppers, mix, and simmer everything together over low heat for another 10–15 minutes.

At the end, add the minced garlic and fresh herbs.

Gradually pour the cornmeal into boiling salted water, whisking constantly to prevent lumps.

Cook over low heat for 15–20 minutes, stirring occasionally.