Ingredients

serves 4

　　1 tablespoon EVOO (extra-virgin olive oil)

　　2 ears fresh husked corn on the cob or 1 cup defrosted kernels

　　3 to 4 thin scallions, finely chopped

　　3 cups chicken stock

　　1 cup quick-cooking polenta

　　2 tablespoons butter

　　2 tablespoons hot sauce, or to taste

　　Salt

　　

Step 1

Heat the EVOO in a sauce pot over medium-high heat. Balance each corn cob on a small inverted bowl nested in a larger bowl. Cut the kernels off the cob from top to bottom with a sharp knife.

　　

Step 2

Sauté the corn in the hot oil until it starts to brown at the edges, 3 to 4 minutes. Add the scallions and cook for a minute, then add the stock and bring to a boil. Whisk in the polenta and cook to thicken for 2 to 3 minutes, then melt in the butter and season with hot sauce and salt to taste.

　　Rachael Ray's Look + Cook