Corny Polenta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 371
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 54
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 10
- Cholesterol
- 24
- Sodium
- 735
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
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.