Corny Polenta

  1. Scrape the corn from the cob by balancing the cob on small inverted bowl nested in larger bowl.
  2. Using a sharp knife, cut the kernels off the cob from the top to the bottom.
  3. Heat the extra-virgin olive oil, a turn of the pan, in a sauce pot over medium-high heat.
  4. Add the corn and saute until it starts to brown at the edges, 3 to 4 minutes.
  5. Add the scallions and cook for 1 minute, then add the stock and bring to a boil.
  6. Whisk in the polenta and cook until thick, about 2 to 3 minutes.
  7. Stir in the butter and season with hot sauce and salt, to taste.
  8. Transfer to a serving bowl and serve.

corn, extravirgin olive oil, thin scallions, chicken stock, polenta, butter, hot sauce, kosher salt

Taken from www.foodnetwork.com/recipes/rachael-ray/corny-polenta-recipe.html (may not work)

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