Yield: Serves 4–6

Soundtrack: Green Onions by Booker T. & the MG's

Mark my word, after making and eating this dish while listening to Green Onions, they both will be on heavy rotation for a few months, if not longer. I enjoy these tasty cakes as a savory dinner side or as a light meal with a green salad. You can omit the spring onions, cayenne, garlic, and thyme and eat these with pure maple syrup as a breakfast treat.

For a lower fat version, they can be baked on a lightly greased baking sheet at 325ºF until crisp, about 15 minutes each side. They can also be lightly brushed with olive oil and grilled for 10 minutes on each side.

· In a medium sauté pan combine 1/2 tablespoon of the olive oil, the spring onions, and the cayenne pepper. Warm the heat to medium-low and sauté gently until well caramelized, 10-15 minutes. Add the garlic and sauté until golden, 2-3 minutes. Remove from heat and set aside.

· In a medium saucepan combine the milk with the water, cover, and bring to a boil, about 3 minutes. Uncover and whisk the grits into the liquid until no lumps remain.

· Reduce the heat to low and simmer for 15 minutes, stirring ever 2-3 minutes with a wooden spoon to prevent the grits from sticking to the bottom of the pan.

· Add the spring onion-olive oil mixture, 1/2 teaspoon salt, and thyme and stir well. Cook for an additional 5 minutes, stirring from time to time.

· Pour the grits into a 2-quart rectangular baking dish or a comparable mold and spread them out with a rubber spatula (the grits should be about 1/2-inch thick). Refrigerate and allow it to rest until firm, about 3 hours or overnight.

· Preheat the oven to 250°F.

· Slice the grits into 2-inch by 2-inch squares.

· Line a couple of large plates with paper towels. In a wide heavy skillet over medium-high heat warm 1 tablespoon of olive oil. When the oil is hot, panfry the cakes for 2 to 3 minutes per side, until they are golden brown and crispy on the outside (do this in several batches to avoid overcrowding the pan). Transfer the cooked cakes from the skillet to the plates to drain, and then hold them in the oven until all the cakes are cooked.

· Serve immediately.

Extra-virgin olive oil

1 large bunch of spring onions, trimmed and sliced thinly

1/8 teaspoon cayenne pepper

3 garlic cloves, minced

2 cups whole milk

1 cup water

1 cup stone-ground corn grits

Coarse sea salt

1/2 teaspoon fresh thyme