Grits

Directions

1. 1
   Bring the milk and water to a boil in a 4-cup heavy pot.
2. 2
   Lower the heat, and sprinkle the grits into the simmering liquid, stirring all the time until the liquid is absorbed.
3. 3
   Cook slowly over low heat, stirring frequently, scraping the grits up from the bottom of the pan and adding a little water if they are sticking.
4. 4
   After 20 minutes, they should be done.
5. 5
   Salt to taste, stir in a tablespoon or more of the cream, and spoon up the portion you plan to eat right away, reserving the rest.
6. 6
   Float a little butter on top.
7. 7
   First fry up two strips of bacon in a medium skillet.
8. 8
   When it is evenly browned, remove the bacon to drain on a paper towel, leaving the fat in the pan.
9. 9
   Scoop up the leftover grits, and form them into 2 hamburgerlike patties.
10. 10
    Spread some flour on wax paper, season with a little salt and pepper, and dredge the grits cakes on both sides.
11. 11
    Meanwhile, heat up the reserved bacon fat with about 2 teaspoons butter.
12. 12
    When it is sizzling, lay in the grits cakes and cook until brown on both sides.
13. 13
    Enjoy with warm maple syrup poured on top, and the bacon alongside.