Manchego Polenta With Peppers

• 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
• 1/2 cups Grated Manchego Cheese, Plus Extra If Desired For Topping

1. 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.
2. 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.
3. 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!

milk, olive oil, bell peppers, clove garlic, red peppers, polenta, manchego cheese

Taken from tastykitchen.com/recipes/sidedishes/manchego-polenta-with-peppers/ (may not work)