2 tsp. salt
1 c. grits
Butter
1 egg, lightly beaten
1/2 c. flour

Bring 5 cups of water and the salt to a boil in a heavy 2-quart saucepan over high heat. Stir in the grits slowly so that the water continues to boil. Reduce heat and cover. Cook, stirring occasionally, for 30 minutes. Stir in 1 tablespoon butter and spoon into a greased 9 x 13 inch baking dish. Smooth the top and cool to room temperature.

Cover with foil and refrigerate for at least 4 hours. Cut the grits into 2 inch squares with a sharp knife. Mix the egg with 2 tablespoons cold water. Dip the grits in egg mixture, then roll in the flour. Melt 4 tablespoons butter in a heavy 12-inch skillet over moderate heat. Add 7 or 8 of the grits squares and cook for about 3 minutes on each side or until brown, turning with a spatula. Remove from skillet and keep warm. Repeat with remaining grits squares, adding butter to the skillet as needed. Place on a heated platter and serve.