In a large skillet, heat the oil over medium heat until hot. Then add the garlic and red pepper flakes, and cook for 3 minutes. Add the green peppers and saute for 10 minutes. Add the tomatoes, tomato paste, olives capers, dill, marjoram. Cook until the peppers are tender and the sauce thickens. Meanwhile make the polenta. In a medium sized saucepan, bring the water to a boil. Drizzle in the polenta slowly, whisking continuously with a wire whisk. Add the salt and reduce the heat to low. Continue to whisk the polenta until it forms a thick mass. Stir continuously until the polenta pulls away from the sides of the pan. To serve, spoon equal portions of the polenta into the center of each serving plate. Top with sauce and serve immediately.