Fried Polenta With Cheddar and Spicy Guacamole

2 avocados

Jarred hot red peppers, to taste

1 tablespoon lime juice

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 log (18-ounces) prepared polenta, sliced into 10 rounds

8 ounces cheddar cheese, 1 block cut into 10 pieces

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, them 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.

Serves four to six.

Adapted from Mark Rosen of Sugar River Cheese Co., Deerfield