In a saucepan, bring water and salt to a boil; slowly add grits, stirring constantly. Reduce heat to medium-low; cover and cook for 5-7 minutes or until very thick; set aside. In a skillet, cook and crumble sausage until browned; drain. Add sausage and onion to grits; mix well. Spoon into a greased 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pan. Chill overnight. remove from pan; cut into 1/2-in. slices. Roll slices in cornmeal. Fry in a large skillet until golden brown on both sides.