In my (Italian) family, we always ate
real polenta, freshly made and the consistence of a thick milkshake, covered with tomato sauce, and served with pork and meatballs.
I loved it as leftovers, too, when we'd bake it with some sauce over it, and sprinkled with parmesan - but it's a completely different dish. Because it is a tremendous amount of work to make fresh, most people only get it this way, in a tiny square garnishing a plate at a trendy restaurant.
That sounds great. Is there any real diff between grits and polenta?
Now, have you ever had grilled grits? They are unique and delicious.
My favorite meal was hot water cornbread made with and fried in bacon grease and served with navy bean soup and greens. yum.