Creamy Manchego Polenta with Peppers

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.  

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!

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 a milk-flooded kitchen.  Hold me.  

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

Scoop out the seeds.  

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

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

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. 

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. 

Grate the manchego. 

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. 

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

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

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.  

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

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

I'm seriously not pregnant.