- 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.