Instructions: In a small saucepan, bring milk to a simmer and pour over polenta and butter

In a large mixing bowl. Stir mixture until butter is melted. Set aside to cool.

In a small mixing bowl, whisk together flour, salt and baking powder and set aside.

When polenta mixture is cool, whisk in eggs and sugar. Add flour mixture and stir to combine. Add and combine green onions and rosemary.

Preheat skillet or griddle until a drop of water dances on the surface. Brush with oil and ladle on about 1 1/2 tablespoons of the mixture to make 3 inch pancakes. Griddle pancakes until their surfaces become dry and bubbly. Flip and griddle for an additional 30 seconds. Transfer finished pancakes onto a cooling rack (if making a day ahead, crisp in the oven before serving, by baking at 200 degrees for about 45 minutes to an hour).

To serve, arrange pancakes on large serving platter. Top with about 1 tablespoon chive yogurt and one strip of smoked salmon.

Experiment with salmon curls and rosettes for an attractive presentation.

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