In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and red pepper flakes and cook for 1 minute until the garlic is fragrant and just beginning to turn golden.
Do not let it burn.
Add the green pepper strips and sauté for 10 minutes, stirring frequently until they begin to soften.
Increase the heat to medium-high.
Stir in the drained tomatoes, tomato paste, olives, capers, salt, and pepper.
Cook, stirring often, for about 10 minutes, until the peppers are tender and the sauce has thickened.
While the sauce simmers, prepare the polenta.
Bring the 4 cups (960 ml) of water to a boil in a medium, heavy-bottomed saucepan.
While whisking continuously, very slowly pour the cornmeal into the boiling water in a thin stream.
Add the salt and reduce the heat to low.
Continue whisking until the polenta thickens, then switch to a wooden spoon.
Stir constantly for 5 to 7 minutes, until the polenta is very thick and pulls away from the sides of the pan.
To serve, spoon a generous portion of polenta onto each plate.
Top with bits of butter and a sprinkle of Parmesan cheese, then ladle the hot puttanesca sauce over the top.
Serve immediately.
Don't stop stirring the polenta! Constant stirring is the key to preventing lumps and ensuring a perfectly smooth, creamy consistency.
