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

Spring Riverview Farms Polenta with Sunny Egg. Complete recipe in the spring 2017 issue.