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Bring water/broth to a boil in a large saucepan.
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Slowly add in polenta, stirring as you add to evenly distribute.
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Turn the heat to low so the polenta slowly cooks for 40 minutes, stirring every 5-7 minutes to prevent sticking. A bubble or two may pop to the surface as it cooks, so be careful not to get burned.
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While you wait for the polenta, prepare the peach cilantro salsa.
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When the polenta is done, turn it out onto a 9 x 13 rimmed baking sheet lined with saran or parchment paper. Spread evenly until nice and smooth. Let cool. (you can speed this up by popping it in the freezer for 5-10 minutes).
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Flip the cooled polenta over onto a cutting board. Slice or use a round cookie cutter to create individual pieces.
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Heat 2 Tbs olive oil in a pan over medium high heat. Sauté the polenta pieces 4-5 minutes on each side - resisting the urge to move them as they cook. If you move them, they will stick, when they're toasty they will release themselves.
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Top with mashed avocado and peach salsa.