How to Cook Manchego Polenta with Peppers - Recipe

Manchego Polenta with Peppers

Manchego Polenta with Peppers

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!