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.