Corny Polenta
- 1 tablespoon EVOO (extra-virgin olive oil)
- 2 ears fresh husked corn on the cob or 1 cup defrosted kernels
- 3 to 4 thin scallions, finely chopped
- 3 cups chicken stock
- 1 cup quick-cooking polenta
- 2 tablespoons butter
- 2 tablespoons hot sauce, or to taste
- Salt
- Heat the EVOO in a sauce pot over medium-high heat.
- Balance each corn cob on a small inverted bowl nested in a larger bowl.
- Cut the kernels off the cob from top to bottom with a sharp knife.
- Saute the corn in the hot oil until it starts to brown at the edges, 3 to 4 minutes.
- Add the scallions and cook for a minute, then add the stock and bring to a boil.
- Whisk in the polenta and cook to thicken for 2 to 3 minutes, then melt in the butter and season with hot sauce and salt to taste.
evoo, corn, thin scallions, chicken stock, polenta, butter, hot sauce, salt
Taken from www.epicurious.com/recipes/food/views/corny-polenta-377503 (may not work)