The paper was also right because grits and polenta, their identical twin from across the ocean, are vehicles for butter, cream, and cheese, and most tempers can be at least a little cooled by large quantities of those. I cook grits and polenta interchangeably. This might affect my credibility, but they are both ground corn, and they both taste good with the other’s traditional accoutrements: a bowl of grits is delicious with Bolognese sauce, as is polenta with shrimp or pulled pork.
