Flavors Magazine: Atlanta's Dining Scene
Follow us:
  • Home
  • Order Cookbook
  • Recipes
    • Oil-Poached Cod with Clams
    • Spaghetti Al Peperoncino Eva
    • Spiced Red Wine-Braised Rabbit
    • Hard Cider Donuts
    • Air B&B
    • Anis Truite Meuniere
    • Carolina Gold Rice Porridge
    • Jumbo Lump Crab Cake
  • Food Feature
  • Lifestyles
  • Beverage
  • Chef Talk
  • Events
  • Celebrations
  • Contact Us
    • The List

Spring Riverview Farms Polenta

Recipe by Savannah Haseler
Photography by Kyle Ripley, Haigwood Studios.
Yield: 4 servings

1/2 cup sautéed green onion
3 cloves garlic, sliced
1 tablespoon salt
1 tablespoon butter
1/2 cup Riverview Farms polenta

Combine 1 quart water with onions, garlic, salt and butter. Once it comes to a simmer, add polenta and continue to cook, stirring occasionally, for 45 minutes or until done.

TWAIN’S BREWPUB & BILLIARDS
404/373-0063
211 E. Trinity Place, Decatur
twains.net
Picture
Spring Riverview Farms Polenta with Sunny Egg. Complete recipe in the spring 2017 issue.
© 2018 Flavors Magazine
Recipes
Calendar
Links
Entertainment
Food Feature
Lifestyles
​
Beverage
The Cookbook
Contact Us