“Whoever came up with the name “grits” wasn’t being complimentary. They taste just like a Texas sand storm. Gritty, gritty, gritty.”
Those are undercooked, or don’t have enough water, or both. Grits slow cooked with a bit of milk, and served with a pat of butter, salt and pepper are laruppin’. Stoneground grits are even better. Grits are basically polenta, without the ad campaign.