Corny polenta

  • Preparation Time5 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
2 ears fresh husked corn on the cob or 160g frozen kernels, defrosted
1 tbsp extra-virgin olive oil
3 to 4 thin spring onions, finely chopped
700ml chicken stock
160g quick-cooking polenta
30g butter
2 tbsp hot sauce
Salt
1) Scrape the corn from the cob by balancing the cob on small inverted bowl nested in larger bowl. Using a sharp knife, cut the kernels off the cob from the top to the bottom.

2) Heat the extra-virgin olive oil, a turn of the pan, in a sauce pot over medium-high heat. Add the corn and saute until it starts to brown at the edges, 3 to 4 mins. Add the spring onions and cook for 1 min, then add the stock and bring to a boil. Whisk in the polenta and cook until thick, about 2 to 3 mins. Stir in the butter and season with hot sauce and salt, to taste. Transfer to a serving bowl and serve.

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