Monday, August 31, 2009

Corny Polenta

Food Network's Rachel Ray

2 ears of fresh corn on the cob or 1 cup frozen kernels of corn, defrosted
1 Tablespoon extra virgin olive oil
3-4 scallions finely chopped
3 cups chicken stock
1 cup quick-cooking polenta
2 Tablespoons butter
2 Tablespoons hot sauce (or to taste)
Kosher salt
Scrap the corn from the cob using a sharp knife ( I put my corn in the middle of a bunt cake pan and allow the kernels to fall into the pan)
Heat the extra virgin olive oil to medium/high heat in a medium size sauce pan. Heat the corn until it starts to brown on the edges (3-4 min.) Add the scallions and cook 1 min. Add the chicken stock and bring to a boil. Whisk in the polenta and cook until thick. (2-3 min.) Stir in the butter and hot sauce to taste. Transfer to serving bowl and serve or place in a 12" X 13" pan and place in refrigerator to get solid. Cut into squares and fry in butter when ready to use. I like to serve mine with marinara sauce.

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