Tuesday, April 21, 2015

Polenta with Shishito Peppers and Cheddar

I might have mentioned - like a billion times now - that I really like polenta. And grits.

So this time around, I decided to throw some peppers into polenta. I had just gotten a rather large bag of shishito peppers from Frieda's Specialty Produce, and I had a tube of their polenta as well.

It seemed like fate.

Their polenta is shelf-stable at room temperature, which is great if you want to stock up. It's meant for slicing and frying, but I like soft polenta a lot, so that's usually the direction I go with it.

This recipe is super-easy, and the results are really tasty, The flavor actually reminded me just a little bit of tamales, but not so much that you couldn't serve this with any other cuisine. Or, for me, just a bowl of polenta for breakfast.

Polenta with Shishito Peppers and Cheddar

12 shishito peppers
1 tablespoon olive oil
1 1-pound tube prepared polenta
1 cup water
1/2 cup half-and-half
4 ounces cheddar cheese, shredded
Salt and pepper, to taste

Remove the stems and seeds from the shishito peppers and dice. Heat the oil in a skillet and fry the peppers until they're fragrant and a little bit softer. Set aside.

Remove the polenta from the tube and cut or break it into pieces. Add to a saucepan along with the water. Heat on medium, stirring, then whisking, the polenta until all the pieces are broken up and the polenta is smooth.

Add the half-and-half, cheese, and peppers. Continue cooking and stirring until the cheese is melted in. If the polenta is too soft for your taste, continue cooking until it thickens to your liking. If it's too thick for your taste, add more water or half-and-half.

Taste for seasoning and add salt and pepper, to taste.

Serve hot.

I receive food items regularly from Frieda's Specialty Produce at no cost to me. You can find their products at your local grocery store.