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1
Bring the milk and water to a boil in a 4-cup heavy pot.
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2
Lower the heat, and sprinkle the grits into the simmering liquid, stirring all the time until the liquid is absorbed.
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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.
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4
After 20 minutes, they should be done.
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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.
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6
Float a little butter on top.
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7
First fry up two strips of bacon in a medium skillet.
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8
When it is evenly browned, remove the bacon to drain on a paper towel, leaving the fat in the pan.
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9
Scoop up the leftover grits, and form them into 2 hamburgerlike patties.
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10
Spread some flour on wax paper, season with a little salt and pepper, and dredge the grits cakes on both sides.
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11
Meanwhile, heat up the reserved bacon fat with about 2 teaspoons butter.
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12
When it is sizzling, lay in the grits cakes and cook until brown on both sides.
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13
Enjoy with warm maple syrup poured on top, and the bacon alongside.
