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Home » Recipes » Food

Creamy Manchego Polenta with Peppers

Published: Apr 1, 2014 Last Updated: Sep 2023 by Lindsay This post may contain affiliate links to products I use and enjoy. 1 Comment

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Ok ok ok.  I was all set to write a super quick blog post telling you I'm pregnant/quitting blogging/leaving Jay, and then I realized that April fools is dumb and don't you feel like lots of "jokes" are just saying really horrible things and then "oh jk?"  I don't really get it, so we're not doing that.  IMG_0955

Want to Read Later?

You can email this post to yourself (or anyone else!), so you can come back to it later!

To be incredibly clear, I am totally not pregnant, I am totally not getting a divorce, and I am definitely not stopping this website.  Unless you hate it and want me to, and then I will.  

To be clear. 

Instead, let's keep making our dinner for this weekend!  We've got asparagus, yay.  Today we're making polenta!  It takes five seconds!  Ok, like 10 minutes, but still.  LOVE polenta.  It's done in five minutes!  It's gluten-free!  It can taste like anything you add to it!

In this case, manchego and peppers and a hint of garlic, and just YES.  Just like yesterday - a great side dish, and you'll LOVE what we put on top of it later this week.  

Promise. 

For this gorge side dish you need quick cooking polenta, manchego cheese, bell peppers (not green, any other color is great!  they don't have to be babies like these, either), a garlic clove, pickled cherry peppers, chicken or vegetable stock, and milk or half and half.  You could cook the polenta just in water, but I think a combo of stock and water makes a nice leetle flavor combination.  Your choice, though!IMG_0914

To make this quick, we'll measure the liquids for the polenta and get them warming while we work on the peppers.  We're making 1 cup of polenta, so read the package like a big kid and figure out how much water/stock/milk you'll need.  I do ⅔ stock, ⅓ milk, give or take.  Place the liquids in a covered pot over medium-high heat - we want the milk mixture simmering but not boiling.  Definitely don't go to the bathroom or answer the door while this is happening, or you'll come back to aIMG_0927

While the liquids are warming, preheat a skillet to medium-high heat with a drizzle of oil and cut the ends off the peppers. IMG_0919

Scoop out the seeds.  IMG_0920

Then cut the peppers into little rings or strips.  Whether you use big peppers or small, we just want small pieces.  IMG_0921

Add the peppers to the preheated skillet, and let them sizzle and brown on the first side.  IMG_0923

While that happens, slice the pickled peppers and mince the garlic.  Use any kind of pickled peppers you like!  I just really like that tangy spice in the dish.  Roasted reds would be great too if you want a more mild flavor. IMG_0922

When the bell peppers have sauteed for about 3 minutes, add the pickled peppers and garlic with a sprinkle of salt.  Stir everything together, then turn the heat off of the skillet - we'll use the peppers in a minute. IMG_0925

Grate the manchego. IMG_0947

Now, the liquids for the polenta should be simmering!  With a whisk in one hand, pour the polenta into the milk mixture slowly, whisking the whole time. IMG_0939

Turn off the heat on the pot, and keep whisking. IMG_0941

After 2-4 minutes the polenta should thicken and be creamy and lovely.  IMG_0944

At that point, add the manchego and the peppers to the pot, and gently stir them in.  Taste the polenta, and add salt to your taste.  If the polenta is too thick, add water to thin it out and achieve a consistency that you enjoy.  IMG_0948

You made polenta!  Good job!  It's delicious and creamy and comforting and wonderful.  IMG_0950

A perfect new fun side dish for our arsenal, doncha think?IMG_0956

I'm seriously not pregnant.  

Recipe

Manchego Polenta with Peppers

Lindsay Howerton-Hastings
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Print Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins

Ingredients
  

  • 1 cup quick-cooking polenta
  • milk and stock a combo, enough liquid to cook the polenta to package directions
  • 1 large or 4 small orange bell peppers thinly sliced
  • 1 clove garlic minced
  • 5 pickled hot or sweet peppers drained and sliced
  • ½ cup grated manchego cheese plus extra if desired for topping

Instructions
 

  • In a pot with a lid, warm the liquids for the polenta over medium-high heat until simmering. Preheat a large skillet to medium-high heat with a drizzle of 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.
  • Enjoy!

Nutrition

Serving: 4g
Tried this recipe?Let me know how it was!

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Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

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