LibreRecipes

Corny Polenta with Watercress and Gorgonzola Salsa

Rating

Consider this delicious dish as a vegetarian main course, too.

2 large plum tomatoes, seeded, chopped

2 cups lightly packed watercress leaves (about 1 large bunch)

6 tablespoons crumbled Gorgonzola cheese (about 1 1/2 ounces)

1/3 cup chopped red onion

1 1/2 tablespoons balsamic vinegar*

1 tablespoon olive oil

2 cups water

1/2 teaspoon salt

1 cup yellow cornmeal

2/3 cup frozen corn kernels, thawed

Balsamic vinegar is available at specialty foods stores, Italian markets and some supermarkets.

Combine first 6 ingredients in medium bowl. Season with salt and pepper. Let stand 30 minutes, tossing occasionally.
Bring water and salt to boil in heavy medium saucepan over medium-high heat. Gradually add cornmeal, whisking until smooth. Reduce heat to low. Add corn kernels and stir until polenta is very thick, about 10 minutes.
Spoon polenta onto plates. Top with salad mixture and serve.