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
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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By TheUglyBlogling
on April 02, 2012
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It was OK. It was REALLY thick. I've never had polenta before so I'm not entirely sure what the consistency should be but maybe if I had added more liquid it would have been better. I personally think that this dish as it was in the episode would have been better with some good ole' jalapeno grits.
By sochmanek
on December 28, 2011
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Made this with the fish featured in this episode and it is now one of my husbands favorite sides.
By TinaandTre
on October 09, 2010
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my wife and i just made this ( a few variations and it was fantastic. went with our pesto chicken perfectly. ended up using it to dip everything in it! lol. we added red pepper flakes and used cream corn instead
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