milk and stocka combo, enough liquid to cook the polenta to package directions
1large or 4 small orange bell peppersthinly sliced
1clovegarlicminced
5pickled hot or sweet peppersdrained and sliced
½cupgrated manchego cheeseplus 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.