Hot-Honey Creamy Polenta with Blistered Shishito Peppers
Looking for an easy and delicious appetizer or vegetarian dinner that feels a little fancy? This hot-honey soft polenta with blistered shishito peppers is just what you need! The polenta is cooked in minutes and topped with a spicy honey sauce and charred peppers. Serve with a simple salad or grilled vegetables for a complete meal. Enjoy!
The Secret to Soft Polenta
Polenta can be a bit tricky to keep soft, as it often becomes firm when cooled. One way to prevent this is to add a bit of moisture to the polenta before cooking it. You can do this by adding either stock or milk to the mixture.
Another option is to cook the polenta slowly over low heat. This will help it retain its moisture and stay soft even after it has cooled down. Finally, if you plan on reheating the polenta, make sure you do so slowly and gently so that it doesn’t become too dry or grainy.
The recipe below is easy-to-follow and will make any night feel like gourmet comfort food! Get ready for dinner tonight by pinning this blog post on Pinterest or following us on Instagram @savourthesenses. This dish will satisfy your craving for something comforting, yet fancy. Enjoy!
Hot-Honey Soft Polenta with Blistered Shishito Peppers
- 1/2 cup 2% milk
- 1 cup vegetable stock or Chicken Stock
- 1/2 cup quick-cooking polenta
- 2 tbsp salted butter
- .5 tsp sea salt or to taste
- .5 tsp black pepper or to taste
- 1 cup honey
- 2 tbsp soy sauce
- 1 tbsp Sambal chili garlic sauce
- 2 tbsp olive oil
- 8 oz Shishito peppers
- Add the stock and milk to a medium-sized pot and bring to a boil. Whisk in the polenta and reduce heat to a simmer, stirring frequently until polenta is thickened and soft (roughly 3-5 minutes). Remove pot from the heat and add the butter, season with salt and pepper to taste.
- In a small bowl, whisk the honey, soy sauce, and hot chili oil until combined and set aside.
- Add olive oil to a large skillet and heat to medium-high. Once hot, add the shishito peppers in a single layer and cook until bottoms are charred (about 2-3 minutes), then flip and char the other side. Remove from heat.
- To serve, spoon polenta into a bowl, then add the shishito peppers. Drizzle the peppers and polenta with the honey-soy sauce and enjoy!
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