Preparation / Directions:
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
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