STRAWBERRY PINEAPPLE SALSA WITH
TOASTED POLENTA ROUNDS
Serves 6

1 roll of pre-made Polenta
1 large fresh pineapple, peeled, cored and diced
or 1 can chopped
1 cup of fresh strawberries, chopped
2 tbs. freshly squeezed lime juice
1 medium red onion, diced, (1 cup)
3 green (spring) onions, finely chopped
3 tbs. of fresh cilantro, chopped
1 red bell pepper, cored, seeded and diced
1 jalapeno chile, or habanero chili, stemmed
seeded, and finely chopped
Extra virgin olive oil
3 tsp. balsamic vinegar
Salt and freshly ground black pepper to taste

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INSTRUCTIONS:

In a large bowl, combine all the ingredients and
adjust seasoning. You can refrigerate until ready
to serve, however, it is the best the day it is made.
It will keep up to one week in the refrigerator.

Cut the Polenta rolls into 1/4 inch circles. In a sauté
pan heat 2 tsp. of olive oil. Place about 5 to 6 circles of
Polenta in the pan and sauté a few minutes on each
side or until golden brown, or crisp. (You can grill the
Polenta or put on a baking sheet, brush with olive oil,
and put in a 350 oven and bake until golden brown)

Put the golden Polenta circles out on a plate and pour
the strawberry-pineapple salsa over it. (you may also
make a tower, layering the salsa and the Polenta
rounds as you build upwards).

MAKES ABOUT 4 CUPS (32 FL.OZ)