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

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)