·        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.

* * *

Citrus Collards with Raisins

Yield:  4 servings

Soundtrack:  "Preaching Blues" by Corey Harris from Fish Ain't Bitin'

Though I love savory collard greens, I created this sweet, modern variation to be paired with savory entrées.

2 large bunches collard greens, stems removed, rolled into a tight cylinder,

sliced crosswise, rinsed, and drained

Coarse sea salt