Bring water and salt to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat, and simmer for 25 minutes or until thick, stirring occasionally.
Preheat oven to 375°.
Gradually add 1 cup hot grits to lightly beaten eggs and egg white in a bowl, stirring mixture constantly with a whisk. Return egg mixture to pan, stirring constantly with a whisk. Add the butter to mixture in pan, stirring until melted. Stir in the milk and cornmeal, and remove from heat. Pour batter into a 2-quart souffle dish coated with cooking spray. Bake at 375° for 1 hour and 15 minutes or until set.