Did someone say peaches? These bites are a fun and different way to enjoy your favorite summer fruits. Use fresh when they’re in season or frozen when you want to call in the memory of summer suppers. Plus, feel good that they’re helping to keep your immune system strong from the plentiful vitamin C in the peaches, red peppers, and limes!
2organic peaches (pitted and diced, fresh or frozen and thawed)
1limes (juiced, or 2)
1red bell pepper (seeded and diced)
½red onion (diced)
cilantro (chopped, optional)
salt (optional, to taste)
Directions
1
Preheat the oven to 425°F and line a baking sheet with parchment paper.
2
Bake the polenta for 10–15 minutes or until golden in color.
3
Meanwhile, prepare the Peach Salsa: Combine all of the ingredients in a bowl. Taste and adjust seasonings. Set aside.
4
Warm the beans, if desired, then spread onto the polenta rounds.
5
Spread the mashed avocado on top of the beans.
6
Spoon the Peach Salsa on top and serve.
Chef's Notes
Prep Make the salsa ahead. Assemble before serving.
Prepared Polenta You can find prepared polenta (it’s usually sold in tubes) in the pasta aisle. It’s also pre-cooked so you don’t have to bake it, though most people do.
Leftover Salsa Enjoy leftover salsa on tacos, in burritos, or served with chips. It’s also pretty great on its own!
Bites to Bowls Instead of serving as polenta bites, cube the polenta and serve as a bowl. Top with refried beans, diced avocado, and salsa — and enjoy!
