Corny Polenta

Directions

1. 1
   Heat the EVOO in a sauce pot over medium-high heat.
2. 2
   Balance each corn cob on a small inverted bowl nested in a larger bowl.
3. 3
   Cut the kernels off the cob from top to bottom with a sharp knife.
4. 4
   Saute the corn in the hot oil until it starts to brown at the edges, 3 to 4 minutes.
5. 5
   Add the scallions and cook for a minute, then add the stock and bring to a boil.
6. 6
   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.