Double corn polenta

2 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup fine yellow cornmeal
1 cup corn kernels, fresh or frozen
1 tablespoon chopped pimientos
1/2 to 1 cup grated mozzarella cheese

1. Combine the water, salt, and pepper in a heavy, medium saucepan and bring to a boil over high heat. Reduce the heat to low and slowly stir in the cornmeal with a wooden spoon. Continue stirring until no lumps remain. Stir in the corn and cook, uncovered, stirring frequently, until the mixture is thick, about 12 to 15 minutes. (A wooden spoon should be able to stand erect in the pot.)
2. Remove the pan from the heat and fold in the pimientos and cheese. Spread the polenta into a lightly greased 8- or 9-inch round deep-dish pie pan. Let cool to room temperature. Serve immediately or refrigerate for later. (To reheat the polenta, place into a 350 degree F oven for about 10 minutes.)
3. To serve, cut the polenta into wedges and arrange on a platter.