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Never tried grits...but if you call it polenta..

De La Estancia Organic Polenta the best!
https://www.amazon.com/gp/product/B0046HI4F6/ref=oh_aui_search_detailpage?ie=UTF8&th=1

Anson Mills founder Glen Roberts is quoted in the piece describing the difference as he sees it: while both grits and polenta are made from stone-ground cornmeal, “Southern grits and Italian polenta are traditionally made from two vastly different types of corn. How many times it’s milled and the fineness of the grind also differ. And then there’s the taste and texture.”

When I was researching my book months back, I wrote Robers with some questions about cornmeal and he discussed the confusion even further: 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. Why do these different classes matter? Because of the different type of corn, grits can even come across as almost mushy while polenta is often more coarse and toothsome.
http://www.thekitchn.com/polenta-versus-grits-whats-the-difference-187807