Corny Polenta (Rachel Ray)

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  • 2 ear(s) corn on the cob or 1 cup frozen corn kernels defrosted
  • 1 tablespoon(s) olive oil
  • 3 to 4 scallions finely chopped
  • 3 cup(s) chicken stock
  • 1 cup(s) quick-cooking polenta
  • 2 tablespoon(s) butter
  • 2 tablespoon(s) hot sauce
  • kosher salt


  1. Scrape the corn from the cob, using a sharp knife.

  2. Heat the EV olive oil, a turn of the pan, in a sauce pot over medium high heat. Add corn and saute until it starts to the edges , 3-5 minutes.

  3. Add scallions and cook 1 minute more, then add the stock and bring to a boil.
  4. Whisk in the polenta and cook until thick, about 2-3 minutes. Stir in the butter and season with hot sauce and salt, to taste.
September 2013

This recipe is a personal recipe added by reedcheryla and has not been tested or endorsed by MyRecipes.

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