1 teaspoon salt; bring to a 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 of olive oil in a large nonstick skillet over medium heat. Place polenta pieces in hot oil and brown until golden on each side, about 5 minutes. Remove from skillet and serve browned polenta pieces topped with spiced tomato avocado salad.