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
¼ cup maple syrup

Nutritional Information
- Nutritional analysis per serving (6 servings)
  1040 calories; 77 grams fat; 36 grams saturated fat; 1 gram trans fat; 27 grams monounsaturated fat; 8 grams polyunsaturated fat; 63 grams carbohydrates; 2 grams dietary fiber; 22 grams sugars; 23 grams protein; 193 milligrams cholesterol; 691 milligrams sodium

Serves 6

Preheat the oven to 350 degrees. Butter an 8-inch-square baking dish.
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.
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.
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.
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.
To serve, place a corncake on each plate and top with 3 slices of bacon.

Iroquois white cornmeal can be purchased in the fall at www.thespencefarm.com. White grits can be purchased at ansonmills.com or kalustyans.com.

1 hour 45 minutes