Cajun Catfish Salad with Crispy Polenta

Thaw fish, if frozen. Cut into bite-sized strips; set aside. Preheat oven to 400 degrees F. Lightly grease a baking sheet. Place polenta on baking sheet. Lightly coat with nonstick cooking spray. Bake 15 to 20 minutes or until golden brown on the edges.

In a large nonstick skillet, cook catfish in hot oil over medium heat for 4 to 6 minutes or until lightly browned and pieces flake when tested with a fork. Sprinkle with 1 teaspoon of the Cajun seasoning.

On a serving platter arrange lettuce. Top with polenta, catfish, tomato and sweet pepper.

In a small bowl, whisk together mayonnaise, vinegar, mustard, and remaining 1 teaspoon Cajun seasoning. Serve dressing with salad.