Corny Polenta with Watercress and Gorgonzola Salsa
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1/2 teaspoon salt
- 2 cups water
- 1 tablespoon olive oil
- 1 cup yellow cornmeal
- 1/3 cup chopped red onion
- 2 cups lightly packed watercress leaves (about 1 large bunch)
- 6 tablespoons crumbled gorgonzola cheese (about 1 1/2 ounces)
- 1 1/2 tablespoons balsamic vinegar*
Preparation 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. Per serving: calories, 150; fat, 5 g; sodium, 291 mg; cholesterol, 5 mg Nutritional analysis provided by Bon Appétit
Preparation 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. Per serving: calories, 150; fat, 5 g; sodium, 291 mg; cholesterol, 5 mg Nutritional analysis provided by Bon Appétit
