1 ½ T. butter
1 clove of garlic
white part of 1 green onion
3 C. water
½ tsp. salt
1 cup of polenta (stone ground grits)
½ C. unflavored yogurt

Sautè chopped green onion and garlic in butter on low heat in med. Saucepan until soft. Add water and salt. Bring to a rolling boil. While stirring add corn grits gradually. Reduce heat and simmer. Stir frequently until very thick. Oil a medium bowl. Spoon grits into boil and spread flat on top. Cool 10 min. Invert boil onto serving plate. Spoon unflavored yogurt over it. Cut into wedges and serve. Often served with cooked spinach.

Sharon Bancroft ©1999