“I’m partial to the stone-ground yellow corn grits as sold by The Old Mill, Pigeon Forge, TN. Has a distinct corn taste not found in white grits.”
Those of us of Italian Heritage call that polenta.
And you’re right, I didn’t think of it until now, but polenta definitely has more of the Corn flavor than white grits. I guess that’s why I’ve always preferred it.
Mama always used a double boiler, so that’s how I did it for years. A couple of years ago, I tried a mini-sized crockpot, and that does really well. Coat the inside with cooking spray, and it helps keep it from sticking.