Corny Polenta

• 2 ears fresh husked corn on the cob or 1 cup frozen kernels, defrosted
• 1 tablespoon extra-virgin olive oil
• 3 to 4 thin scallions, finely chopped
• 3 cups chicken stock
• 1 cup quick-cooking polenta
• 2 tablespoons butter
• 2 tablespoons hot sauce
• Kosher salt

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)