Prepare the polenta according to the instructions on the package and drain if necessary. Allow to cool in a bowl.

Heat three tablespoons of garlic-infused olive oil in a pan. Add the tomato paste and pepper paste and fry this shortly while you stir.

Add some pepper, salt and a splash of water, so it turns into a nice paste.

Heat it until it starts to bubble a little.

Turn off the heat and add the paste to the cold polenta in the bowl. Stir everything together. The polenta will get a nice orange color now.

Chop the parsley (and the mint or dill if using) and cut the green peppers, tomato and cucumber into cubes. Cut the green part of the spring onions in rings.

Add the pomegranate syrup, lemon juice and a pinch of pul biber and stir everything together. Taste and season with extra salt, pul biber and lemon juice if necessary. You shouldn’t be scared to season this dish. Millet, couscous and bulgur can all be a bit bland and easily absorb flavors. Therefore, it is important that you taste the dish several times and add seasonings whenever necessary.

Finally add the green peppers, tomato, cucumber, spring onion and parsley to the kisir. If you use dill or mint, you can add this too now. Stir everything together and taste again if extra seasonings need to be added. You can also add some extra pepper paste if you want to make the kisir a little more spicy.

Cover the bowl with kisir and put it into the fridge. It is best to make the gluten-free kisir a few hours before you want to serve it, so the flavors have time to develop. After a few hours of waiting, the kisir will taste best!

Taste the kisir one more time right before you are going to serve it and check if some more salt, pepper or lemon juice has to be added. Serve the kisir in a leaf of iceberg lettuce.