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Suellen CalhounOnion Polenta with Spiced Tomato Avocado Salad |
Here's what Suellen Calhoun has to say
How did you hear about the contest?
I was searching the web for a recipe and saw the contest advertised.
Why did you enter?I love a recipe challenge. And only using 8 ingredients helped with that.
Do you volunteer? Any extracurricular activites?Traveling, foods & wines, getting ready for my 1st grandchild, gardening and NASCAR
Ingredients:
6 oz FRENCH'S® Cheddar French Fried Onions
1/3 cup FRENCH'S® Horseradish Mustard
11/2 cup pre cooked Polenta (dry)
1 lb tomatoes, seeded, cut into ½ inch pieces
2 ripe Avocados, peeled, seeded and cut into ½ inch pieces
1 bunch fresh cilantro, chopped
5 tbsp olive oil, divided
2 tbsp sherry vinegar
41/2 cup water
2 tsp salt
Directions:
In a medium saucepan add water, 1 teaspoon salt; bring to boil. Slowly add polenta to water, whisking continuously until all of polenta is used. Cook for 5 minutes, whisking continuously.
Remove polenta from heat and stir in coarsely chopped FRENCH’S Cheddar French Fried Onions.
Spoon into a 10 inch pie dish. Let stand for 15-20 minutes to firm.
Meanwhile in a large bowl mix tomatoes, avocados, cilantro, 1 teaspoon salt, 3 tablespoons olive oil, vinegar and FRENCH'S Horseradish Mustard until blended. Set aside.
Turn polenta out onto a board. Carefully cut into 6 pieces.
Heat 2 tablespoons olive oil in a large (10 or12 inch) nonstick skillet over medium heat. Place polenta pieces in hot oil.
Brown polenta until golden on each side, about 5 minutes.
Remove from skillet and serve browned polenta pieces topped with spiced tomato avocado salad
Serves 6
French's Cook-Off 2009 Sponsors:
