Corny Polenta (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. 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.
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