Ingredients Jump to Instructions ↓

  1. 2 ears fresh husked corn on the cob or 1 cup frozen kernels, defrosted

  2. 1 tablespoon extra-virgin olive oil

  3. 3 to 4 thin scallions, finely chopped

  4. 3 cups chicken stock

  5. 1 cup quick-cooking polenta

  6. 2 tablespoons butter

  7. 2 tablespoons hot sauce Kosher salt

Instructions Jump to Ingredients ↑

  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. 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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