Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8               cups  water
  2          teaspoons  salt
  1                     / -- cup
  2               cups  quick-cooking grits -- uncooked
  2              large  eggs -- divided
  1                     / -- cup

Preparation:

Combine first 3 ingredients in a Dutch over; bring to a boil. Stir in grits; bring to a boil over medium heat. Reduce heat, and cook 4-5 minutes, stirring occasionally. Beat 1 egg with a fork. Gradually stir about 1/4 of hot mixture into beaten egg; add to remaining hot mixture, stirring constantly. Pour into buttered 15X10X1 inch jellyroll pan; cover and chill 8 hours. Cut grits into 6, 5 inch squares; cut each square into 2 triangles. Beat remaining egg in a shallow dish. Dip each triangle in egg. Melt half of remaining butter in a large skillet. Add as many triangles as will fit, and cook on each side until golden brown. Repeat procedure with remaining triangles and butter. Jeff Tuttle, Rawley Island, SC

Nutritional Information:

215 Calories (kcal); 2g Total Fat; (8% calories from fat); 6g Protein; 42g Carbohydrate; 62mg Cholesterol; 739mg Sodium