1) Fry crushed garlic in a pan with 5 tablespoons of oil. Eliminate it, add the peppers into strips, add salt and cook covered for 5-6 minutes. Cut the dried tomatoes into cubes, add them to the peppers, continue cooking for another 5 minutes and let them cool.
2) Hold on aside 100 g of flour and prepare the polenta with the rest, according to the methods and times indicated on the package. Clean the anchovies, remove the head, the entrails and the central bone, wash them, dry them and pass them in the flour kept aside. Fry them in plenty of hot oil for about a minute, drain, dry and add salt.
3) When the polenta is cooked mix it with the peppers and chopped parsley and divide it into 4 flat plates. Arrange the fried anchovies in the center, sprinkle with a pinch of red pepper and serve immediately.