[RWebb]

John, the problem is that there is no official grits/polenta Board of Standards Certification to set them apart - the above comments are GENERALLY TRUE, BUT...

then there is the issue of the type of corn used to make the product...

If you're going to make grits, for God's sake take a lesson from Louisiana and throw some Tabasco on it (after using butter and nice warm egg yolk, of course). Bacon grease is always good.