Manchego Polenta with Peppers

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!