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Corny Polenta

Recipe information

  • Yield

    serves 4

Ingredients

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

Preparation

  1. Step 1

    Heat the EVOO in a sauce pot over medium-high heat. Balance each corn cob on a small inverted bowl nested in a larger bowl. Cut the kernels off the cob from top to bottom with a sharp knife.

    Step 2

    Sauté the corn in the hot oil until it starts to brown at the edges, 3 to 4 minutes. Add the scallions and cook for a minute, then add the stock and bring to a boil. Whisk in the polenta and cook to thicken for 2 to 3 minutes, then melt in the butter and season with hot sauce and salt to taste.

Rachael Ray's Look + Cook
TagsPorridgeCornVegetablePolentaRice & GrainsScallionOnionRoot VegetableSideDinnerNut FreeGluten FreeEasyQuick30 Minutes or LessWeeknight MealsSauteSummerCookbooks
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