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Combine water and salt in a stock, put on high heat, and bring to a boil.
Add butter and grits at the same time and stir for a couple minutes to prevent clumping or sticking.
Bring grits, salt, water and butter back to a boil. Add heavy cream.
Bring to a boil again, then reduce heat to low and simmer for 30-35 minutes until thick and creamy, stirring occasionally. Add goat cheese and black pepper and taste for seasoning.
When complete, pour cooked grits into an 8×8 baking pan, ensuring even distribution, and allow to cool for at least 12 hours.
When completely cool, turn baking pan over and allow grit 'cake' to fall out onto a cutting board.
To make grit croutons, cut into 1-inch cubes. To make grit cakes, cut into 6 even rectangular pieces.
Dredge the cakes in finely ground cornmeal. Gently sift the cakes to remove excess cornmeal.
Fry the cakes at 350°F until golden brown. This should take roughly 3-5 minutes depending on their size.
Remove from oil, drain, lightly season with salt and pepper and serve as desired.