Iroquois White-Corn Cakes With Maple Syrup and Bacon

• 8 ounces butter, cubed, plus more to butter pan
• 6 cups whole milk
• 2 cups coarsely ground Iroquois white cornmeal (see note) (white grits may be substituted)
• Salt
• freshly ground black pepper
• Tabasco
• 2 egg yolks
• 1 tablespoon vegetable oil
• 18 slices bacon
• 1/4 cup maple syrup

1. Preheat the oven to 350 degrees.
2. Butter an 8-inch-square baking dish.
3. In a 3- to 4-quart ovenproof saucepan, heat the milk to a simmer.
4. Whisk in the cornmeal in a slow, steady stream.
5. Season with salt and pepper.
6. Cover and bake for 1 hour, stirring every 15 minutes.
7. Remove from the oven and whisk in the butter a few cubes at a time.
8. Season to taste with Tabasco, salt and pepper.
9. Let cool for a few minutes, then add the egg yolks, stirring well to incorporate.
10. Transfer the grits to the buttered pan and spread out evenly, approximately 1 inch thick.
11. Cover with plastic, pushing down to ensure that no air circulates.
12. Refrigerate.
13. Cut the grits into 6 triangles.
14. Set the oil in a large ovenproof nonstick skillet and place over medium heat.
15. When hot, add the grits, working in batches, and sear on one side until browned, about 4 minutes.
16. Flip and place in the oven to warm through.
17. Heat a large skillet over medium heat.
18. Add the bacon and cook until just crisp.
19. Pour off the fat and add the maple syrup.
20. Baste the bacon until the syrup thickens.
21. To serve, place a corncake on each plate and top with 3 slices of bacon.

butter, milk, ground iroquois white cornmeal, salt, freshly ground black pepper, tabasco, egg yolks, vegetable oil, bacon, maple syrup

Taken from cooking.nytimes.com/recipes/1012748 (may not work)