Iroquois White-Corn Cakes With Maple Syrup and Bacon

Step 1

Preheat the oven to 350 degrees. Butter an 8-inch-square baking dish.

Step 2

In a 3- to 4-quart ovenproof saucepan, heat the milk to a simmer. Whisk in the cornmeal in a slow, steady stream. Season with salt and pepper. Cover and bake for 1 hour, stirring every 15 minutes. Remove from the oven and whisk in the butter a few cubes at a time. Season to taste with Tabasco, salt and pepper. Let cool for a few minutes, then add the egg yolks, stirring well to incorporate.

Step 3

Transfer the grits to the buttered pan and spread out evenly, approximately 1 inch thick. Cover with plastic, pushing down to ensure that no air circulates. Refrigerate.

Step 4

Cut the grits into 6 triangles. Set the oil in a large ovenproof nonstick skillet and place over medium heat. When hot, add the grits, working in batches, and sear on one side until browned, about 4 minutes. Flip and place in the oven to warm through.

Step 5

Heat a large skillet over medium heat. Add the bacon and cook until just crisp. Pour off the fat and add the maple syrup. Baste the bacon until the syrup thickens.

Step 6

To serve, place a corncake on each plate and top with 3 slices of bacon.