Blistered peppers, chopped tomatoes, and smoky paprika are ingredients I use frequently together in a breakfast shakshuka, but even I???m getting bored of this recipe. With the addition of walnuts, and pomegranate molasses, inspired by their use together in the Persian fesenjan stew, it???s something just different enough to try with peppers. The polenta wedges served with the stew take a bit of prepping ahead as the polenta needs to set for at least 30 minutes before you can slice it. If you don???t have a griddle pan you can brush them with olive oil and bake in a 180??C fan/200??C/400??F/gas mark 6 oven for 25 minutes until crisp. You can make this stew with any variety of peppers, or try mixing in some courgette.