grits = polenta = cornmeal

i just read somewhere that
grits,
polenta, and
cornmeal
are basically the same thing.

Although there are many, many differences between here—the Southern United States—and here—Northern Italy—the absorption rate of water into a tiny grain of cornmeal is not one of them. And that means that grits and polenta are exactly the same thing…

Although I’ve never seen polenta in anything but basic yellow, traditional grits are made with hominy, that is corn that’s been treated with an alkaline and such corn is almost always white…

if there is a difference between grits and polenta, it’s not in the cornmeal. It’s in the liquid used, the method used and the flavors that are added. The meal’s exactly the same….

http://www.goodeatsfanpage.com/Season8/grits/true_grit_trans.htm
there are some good recipes too.