Corny Polenta

  1. Heat the EVOO in a sauce pot over medium-high heat.
  2. Balance each corn cob on a small inverted bowl nested in a larger bowl.
  3. Cut the kernels off the cob from top to bottom with a sharp knife.
  4. Saute the corn in the hot oil until it starts to brown at the edges, 3 to 4 minutes.
  5. Add the scallions and cook for a minute, then add the stock and bring to a boil.
  6. 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)

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