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Categories:Viewed: 43 - Published at: 8 years ago
Ingredients
- 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
Method
- Scrape the corn from the cob by balancing the cob on small inverted bowl nested in larger bowl.
- Using a sharp knife, cut the kernels off the cob from the top to the bottom.
- Heat the extra-virgin olive oil, a turn of the pan, in a sauce pot over medium-high heat.
- Add the corn and saute until it starts to brown at the edges, 3 to 4 minutes.
- Add the scallions and cook for 1 minute, then add the stock and bring to a boil.
- Whisk in the polenta and cook until thick, about 2 to 3 minutes.
- Stir in the butter and season with hot sauce and salt, to taste.
- Transfer to a serving bowl and serve.
