Corny Polenta

Serve with Tex-Mex Peperonata and Chili Lime Fish Fry.


  • 2 ears fresh husked corn on the cob or 1 cup frozen kernels, defrosted
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 3-4 thin scallions, finely chopped
  • 3 cups chicken stock
  • 1 cup quick-cooking polenta
  • 2 tablespoons butter
  • 2 tablespoons hot sauce
  • Kosher salt


Scrape the corn from the cob by balancing the cob on a 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 EVOO, a turn of the pan, in a saucepot over medium-high heat. Add the corn and sauté until it starts to brown at the edges, 3-4 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 2-3 minutes. Stir in the butter and season with hot sauce and salt, to taste. Transfer to a serving bowl and serve.

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