Cheese grits y'all!

Between the SIS PTA cooking club and book club we've had many conversations about food, specifically grits.  What are they?!  My explanation:  a type of ground corn, like polenta but not, courser than cornmeal, was not too far from the explanation I found:

adapted from thekitchn.com:  
Is the difference geography?  The Italian version is polenta made with yellow corn, the Southern version is grits made with white corn.  While both grits and polenta are made from stone-ground cornmeal, grits and polenta are traditionally made from two different types of corn. Most grits in the South are traditionally made from a class of corn called dent corn whereas in Italy, most polenta is made from a class of corn called flint corn, which holds its texture better.  How many times it's milled and the fineness of the grind also differ.
 
     Read More: True Grits: Getting in Touch with Your Inner Southerner by  Rina Rapuana for NPR

I finally made cheese grits for January book club.  I am happy to report they were a hit and many people had seconds.  I've passed on the recipe... now just have to find grits in Stockholm, or settle for polenta!