Congratulations to Heather Smith for Winning the 2009 Cookoff

Suellen Calhoun

Onion 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


Onion Polenta with Spiced Tomato Avocado Salad
SERVINGS 6
COOK TIME 30 min
PREP TIME 10 min

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:

cuisinart