Chargrilled polenta toasts with red capsicum

2 red capsicum
olive oil
3 tsp white wine vinegar
salt and pepper to season
melted butter, for greasing
1 cup milk
1 cup water or stock
1/2 cup fine polenta
20g butter
1/2 cup finely grated parmesan
1 tbsp baby capers, rinsed
2 tbsp roughly copped flat leaf parsley, to serve

1. Preheat oven to 200C. Line an oven tray with baking paper. Put capsicum on prepared tray. Spray with oil. Bake for 40 mins or until slightly blackened. Set aside to cool. Peel skin and discard, then cut flesh into 1/4, remove seeds and membrane. Cut flesh into thin strips. Put in bowl and add vinegar, stir to combine and season.
2. Grease a 26x16cm slice tin. Put milk and water in a deep saucepan over a medium heat and bring to the boil. Reduce heat o low and add polenta, in a slow and steady stream. Cook, stirring, for 4 minutes or until polenta is soft. Remove from heat. Add butter and parmesan. Stir until melted. Put mix in prepared pan, spreading evenly. Set aside to cool for 10 mins, then cover and refrigerate for 30 mins or until firm and cold.
3. Turn out polenta onto a chopping board. Cut into 24 squares. Heat a chargrill pan over a high heat. Spray squares with oil and add, 6 at a time to pan. cook for 2-3 minutes on each side or until lightly charred and heated through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining squares.
4. Put polenta squares on serving plates. Top each square with a little capsicum mixture, capers and parsley.