CORNY POLENTA

Corny Polenta image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 8

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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

Steps:

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.