How delicious does this fruit salsa polenta look?! Don’t you want to dive right in to the sweet and spicy goodness? We chose polenta (not chips) for the vessel. Why? Because we wanted to keep it gluten-free and un-fried. And well, polenta is delicious! We use this Fruit Salsa Polenta recipe in the summer, especially when guests come over. But you can whip it up any time for any occasion. Try buying seasonal fruits, when possible.
You decide how spicy you want your fruit salsa. A word to the wise… glove up before handling jalapenos or spicy peppers. The last thing you need is to touch one and accidentally rub your eye. Ouch! Because this salsa is mostly sweet, you can definitely heat your version up as much as you like. Use a larger jalapeno, and let a few seeds in if you like it hot.
Corn is often a GMO crop that’s highly sprayed with Round-Up or other terrible chemicals. We don’t use a lot of corn around here. But when we do, you better believe it’s organic. Most pre-made polenta is, indeed, organic. With that said, strawberries are always on the “dirty dozen list,” so definitely choose organic there too.
More Appetizer Recipes
Check out a few more of our favorite appetizer recipes. We create each dish based on flavor, whole-food ingredients, ease and macros. The 131 Method is about diet phasing. Simply put, diet phasing is how our ancestors lived. They ate seasonally. Sometimes food was plentiful. Others not, so people fasted. This created metabolic flexibility. It’s possible for us too. We need to get off the dieting hamster wheel. We must stop over-eating (and eating processed foods). So, enjoy additional picks, similar to our Fruit Salsa Polenta Rounds recipe below.
Comment below when you try our Fruit Salsa Polenta Rounds, and #131method and #131recipes on Instagram.
Fruit Salsa Polenta RoundsPrint Recipe
- 1 (18oz) tube organic polenta
- Coconut oil cooking spray
- Pinch sea salt
- 12 strawberries, diced
- ½ cup diced pineapple
- ½ cup small blueberries
- ¼ cup chopped cilantro
- 1 large seeded and diced jalapeño
- 3 tablespoons minced red onion
- 1 tablespoon lime juice
- Pinch sea salt
- Pinch garlic powder
- ½ medium avocado, diced
- Heat oven to 400°F. Slice the ends off the polenta and slice remaining into 16 rounds. Lay onto a baking sheet and coat tops with cooking spray and sprinkle with salt. Bake for 10 minutes, flip, and cook for 10 more minutes. Remove to cool slightly.
- Add the strawberries through garlic powder to a bowl and toss well. Fold in avocado. Spoon onto polenta rounds, and serve.
- The flavors of the salsa enhance over time, so if desired, make the salsa an hour before serving, and fold in the avocado in just before serving.
Calories: 79 | Protein: 2g | Fat: 1.5g | Carbs: 14g | Fiber: 1.5g| Net Carbs: 12g