Creamless Cream Corn

By contessawannabe

Ingredients

• 3 T butter
• • 1 small onion, chopped
• • 1 clove garlic, minced
• • 2 sprigs fresh thyme, leaves only
• • 2 T olive oil
• • 4 cups fresh corn (about 4–6 cobs)
• • 2 cups chicken stock (or low-sodium chicken broth)
• • 2 cups milk
• • ⅓ cup polenta (or grits)
• • Salt, pepper, and Tabasco sauce to taste

Preparation

Step 1

Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring, until tender. Add garlic and thyme; continue to cook for another two minutes. Add olive oil, corn, and a pinch of salt, and cook, tossing until soft, about 8 minutes. Add chicken stock and milk and bring to a simmer. Sprinkle in polenta, add a dash of Tabasco sauce, and continue to simmer, stirring, for 15 minutes or until polenta is cooked. Adjust seasoning if necessary, and serve warm