Ingredients
Start to finish: 20 minutes
Servings: 4 to 6
2 avocados
Jarred hot red peppers, to taste
1 tablespoon lime juice
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
18-ounce log prepared polenta, sliced into 10 rounds
8-ounce block cheddar cheese, cut into 10 pieces
Directions
Cut the avocados in half and remove the pit. Use a spoon to remove the flesh and place it in a food processor. Add the hot peppers, lime juice and salt and pepper. Pulse until mostly smooth.
Transfer the avocado mixture to a plastic bag. Set aside.
Heat the oil in a large skillet over medium. Add the polenta rounds, in batches if necessary. Fry, moving the rounds occasionally to prevent sticking, until lightly golden on both sides, about 5 minutes.
Top each polenta round with a piece of cheese, then cover the pan. Let cook for 1 to 2 minutes, or until the cheese just begins to melt. Transfer the rounds to a serving platter.
Use scissors to snip off one corner of the plastic bag with the avocado mixture. Twist the top of the bag closed then use gentle pressure to squeeze some of the avocado mixture onto the cheese on each round.