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Manchego Polenta with Peppers

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Level: Easy

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Description

Manchego for President!

Ingredients

  • Stock And Milk, A Combo, Enough To Cook The Polenta Per Package Directions
  • 1 Tablespoon Olive Oil
  • 4 whole Baby Bell Peppers, Stem Removed, Thinly Sliced
  • 1 clove Garlic, Minced
  • 5 whole Pickled Hot Or Sweet Red Peppers, Thinly Sliced
  • 1 cup Quick Cooking Polenta
  • ½ cups Grated Manchego Cheese, Plus Extra If Desired For Topping

Preparation

In a pot with a lid, warm the liquids (combination of your preferred type of stock and milk, amount according to package instructions) for the polenta over medium-high heat until simmering.

Preheat a large skillet to medium-high heat with the oil. When the skillet is hot, add the bell peppers and saute for 2-3 minutes until seared on the edges. Add the garlic and pickled peppers, stir, and turn the heat off.

When the milk/stock mixture simmers, add the polenta, whisking as you do so, in a steady stream. Whisk for 2-3 minutes until the polenta thickens, then add the pepper mixture and the cheese. Gently stir and taste. Add salt to your preference. Remove from heat and enjoy!

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