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.

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

·        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.