The author seems to be obsessed with “thick, creamy consistency.” I think that is his takeaway here.
Well, his name is Raman...................
When desribing grits for people who have never had them (Yankees and furriners) I say they are a lot like Cream of Wheat but with less taste.
The point of grits is to take on the flavor of what they are served in, which is why there are sweet grits with syrup, honey and the like or dinner grits, with red gravy and the like.
Now remember I am a Yankee from California but I have traveled pretty extensively and am describing eyesight to the blind ;) :)