Blistered Shishito Peppers with Honey-Soy Polenta

🧂 Ingredients

• ½ cup 2% milk
• 1 cup chicken stock
• ½ cup quick-cooking polenta
• 2 tablespoons salted butter
• sea salt

  to taste
• black pepper

  to taste
• ¼ cup honey
• 2 tablespoons soy sauce
• 2 tablespoons hot chili oil
• 2 tablespoons olive oil
• 8 oz shishito peppers

Instructions

• 1 Add the milk and chicken stock to a medium-sized pot and heat over medium-high
  until boiling. Whish in the polenta and reduce heat to a simmer, stirring
  frequently, until polenta is thickened and soft, about 3 minutes. Remove pot
  from heat and add the butter, seasoning with salt and pepper to taste.
• 2 Whisk together honey, soy sauce, and hot chili oil until combined and set aside.
• 3 Add olive oil to a large skillet and heat to medium-high. Pierce each shishito
  pepper once to allow heat and steam to escape the peppers. Once hot, add the
  shishito peppers in a single layer and cook until bottoms are charred, about 2-3
  minutes. Remove from heat.
• 4 To serve, spoon polenta into a bowl, then add the shishito peppers. Drizzle the
  peppers and polenta with the honey-soy sauce and enjoy!

Nutrition Info