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