- 2 tablespoons unsalted butter
- 1¬Ĺ cups fresh corn (from about 2 ears)
- 2 teaspoons thyme leaves
- 1 recipe polenta
- Kosher salt and freshly ground black pepper
- Heat a large saut√© pan over medium heat for 1 minute.
- Add 2 tablespoons butter and, when it foams, add the¬†corn. Season with the thyme, ¬ľ teaspoon salt, and a¬†pinch of pepper and saut√© 3 to 4 minutes, until the corn¬†is just cooked and tender. Stir the corn into the polenta¬†right before serving.