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Cheesy Polenta with a Spicy Pepper Sauce

Created by Kchurchill5 on June 26, 2013

POLENTA
1 1/2 cups polenta (quick cooking)
2/3 cup white cheddar cheese
1/3 parmesan cheese
2 quarts chicken (or vegetable broth)
1 to 2 tablespoons butter (it is common to add 3-4 tablespoons, but I don't think it is necessary)
Salt to taste
Pepper to taste
PEPPERS AND ONIONS
1 red bell pepper, cut in strips

1 yellow bell pepper, cut in strips
1 green bell pepper, cut in strips
1 to 2 anaheim peppers (or cubanelle peppers, seeds and ribs removed and sliced any mild to medium heat pepper)
1 small jalapeno, seeds and ribs remove and sliced
1 garlic clove, minced
1 medium onion, cut in quarters and thin sliced
1/2 teaspoon cajun seasoning
2 teaspoons olive oil
Salt to taste
Pepper to taste

Step 1: Peppers and Onions ... Add the olive oil to a small saute pan, and bring to medium-medium low heat. Then, add all the peppers, onion, garlic, cajun seasoning, and a pinch of both salt and pepper, and saute for 5-8 minutes until all the vegetables are tender. You can re=season with salt and pepper if necessary, before topping the polenta.
Step 2: Polenta ... This takes about the same cooking time, which works about perfect. Bring the broth up to a boil, and add the polenta (a little at a time, whisking continuously, so it does not clump); and cook 5 minutes (following package directions). Then, add the cheese, butter, and season with salt and pepper to taste. Remember the parmesan is salty, so go easy. Cover and let it rest a few minutes before serving.
Step 3: Serve and ENJOY! ... I like to serve the polenta on a platter, and top with the peppers and onions (family style). Finish by adding Italian or smoked sausage, my favorite, around the polenta and peppers. It makes for a tasty, but inexpensive and quick dinner.