Corny Polenta

1. 1

   Heat the EVOO in a sauce pot over medium-high heat.

2. 2

   Balance each corn cob on a small inverted bowl nested in a larger bowl.

3. 3

   Cut the kernels off the cob from top to bottom with a sharp knife.

4. 4

   Saute the corn in the hot oil until it starts to brown at the edges, 3 to 4 minutes.

5. 5

   Add the scallions and cook for a minute, then add the stock and bring to a boil.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.