This was a good meal for humans, and easy to prepare:

Slice 4 or 5 rounds, about 1/3 inch thick, of green chile polenta per person. Lightly coat your skillet with olive or canola oil and place over medium heat. Set the polenta slices within. With a spatula, turn over the slices when they are sizzling, and lightly brown the other sides.

Meanwhile, in each dinner bowl, place salad greens, sliced avocado and cantaloupe. Coat lightly with a vinaigrette that you like. Slide the rounds of polenta on top. Ta-da.