Corny Polenta (Rachel Ray)
- 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
- Scrape the corn from the cob, using a sharp knife.
- 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 brown.at the edges , 3-5 minutes.
- Add scallions and cook 1 minute more, then add the stock and bring to a boil.
- 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.
This recipe is a personal recipe added by reedcheryla and has not been tested or endorsed by MyRecipes.
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Corny Polenta (Rachel Ray) Recipe at a Glance
- COURSE: Side Dishes/Vegetables