In a medium saucepan bring the water and salt to a boil. Stir in the grits and cornmeal, lower the heat and cook slowly, stirring frequently, for about 40 minutes or until the mixture is thick like porridge. Stir in the sugar and nutmeg. Pour cooked grits into a well-greased 8x4" loaf pan, cool to room temperature, then cover and refrigerate overnight. Unmold the grits and cut into slices about 1/2" thick. In a heavy skillet, melt the butter over medium heat and fry the grits until golden on both sides, about 3 to 4 minutes per side. Serve piping hot with maple syrup. Note: If you want to use instant grits for this recipe, skip the first step and make the grits according to the directions on the package, but remember to add the tablespoon of cornmeal when cooking the grits, as well as the sugar and nutmeg.

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