Red Pepper Polenta

🧂 Ingredients

• 1 can piquillo peppers
• 1 cup polenta
• 2 cups milk

  Liquid to polenta ratio 3-1
• 1 cup Water
• Salt & Pepper to taste
• 1 cup Manchego cheese
• 1 shallot

  chopped
• 2-3 garlic cloves

  minced
• 6-8 tbsp butter
• ½ cup white wine

  to deglaze
• 12 Cherry Tomatoes

  cut in half

Instructions

• 1 Puree piquillo peppers
• 2 Combine the milk, stock, pureed peppers in a saucepan and bring it to a gentle
  boil over medium-high heat.
• 3 Whisk it a few times to stir it all together.
• 4 Then slowly pour in the polenta while you continue to whisk.
• 5 Add the polenta very slowly, stirring constantly, or it will end up lumpy.
• 6 Keep whisking while the polenta cooks for about 3 minutes.
• 7 Once gthe polenta is cooked, remove the pot from the heat
• 8 Stir in Manchego cheese after removing it from the heat
• 9 Pour warm polenta into an oiled 8-by-8-inch square pan and smooth out the top.
• 10 Refrigerate until firm, at least 2 hours.
• 11 Allow cooling in the pan for easier cutting
• 12 Preheat oven to 450 degrees.
• 13 Flip polenta onto a cutting board.
• 14 Brush the top with olive oil.
• 15 Cut into squares or any preferred size
• 16 Preheat a baking sheet for a few minutes and place the squares on the sheet.
• 17 Place the baking sheet in the upper third rack of the oven and cook for 10 min.
• 18 Meanwhile, make the tomato topping.
• 19 Let sit until ready to serve.
• 20 Increase oven setting to broil and cook polenta squares until golden brown on
  top, about 3 minutes.
• 21 Transfer squares to a platter and scatter tomato mixture on top.

Nutrition Info