Pour milk and cream into a large pan. Add the onion and garlic and bring to the boil. Cook until the onion is soft. Add herbs except the parsley. Pour polenta into a pan in a steady stream, stirring occasionaly. Beat well until smooth. Cook over a low heat for 5 minutes, stirring constantly. Season to taste. Beat in the grated parmesan and chopped parsley. Serve topped with the roasted peppers. Take some of the oil from the peppers and add a splash of balsamic vinegar. Season and use as a dressing to drizzle around the polenta. Per serving: 380 Calories (kcal); 21g Total Fat; (48% calories from fat); 20g Protein; 29g Carbohydrate; 84mg Cholesterol; 303mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.