Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.82 Kcal (1163 kJ) | ||
| Calories from fat | 110.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.26g | 19% | |
|---|---|---|---|
| Cholesterol | 20.67mg | 7% | |
| Sodium | 492.11mg | 21% | |
| Potassium | 357.61mg | 8% | |
| Total Carbs | 35.72g | 12% | |
| Sugars | 3.9g | 16% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 8.78g | 18% | |
| Vitamin C | 9.9mg | 17% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 0.1mg | 1% | |
| Calcium | 47mg | 5% | |
| Amount Per 100 g | |||
| Calories | 89.76 Kcal (376 kJ) | ||
| Calories from fat | 35.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.96g | 19% | |
|---|---|---|---|
| Cholesterol | 6.68mg | 7% | |
| Sodium | 159mg | 21% | |
| Potassium | 115.54mg | 8% | |
| Total Carbs | 11.54g | 12% | |
| Sugars | 1.26g | 16% | |
| Dietary Fiber | 0.95g | 12% | |
| Protein | 2.84g | 18% | |
| Vitamin C | 3.2mg | 17% | |
| Vitamin A | 0.4mg | 42% | |
| Calcium | 15.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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