Consider this delicious dish as a vegetarian main course, too.
Recipe information
Yield
Serves 6
Ingredients
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.
Preparation
Step 1
Combine first 6 ingredients in medium bowl. Season with salt and pepper. Let stand 30 minutes, tossing occasionally.
Step 2
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.
Step 3
Spoon polenta onto plates. Top with salad mixture and serve.
Nutrition Per Serving
Per serving: calories
150; fat
5 g; sodium
291 mg; cholesterol
5 mg
#### Nutritional analysis provided by Bon Appétit
