Oh, yeah. I kept meaning to point out that grits is virtually the same thing as polenta, but kept forgetting. (Grits are looser and usually a little more coarsely ground, but I've seen grits fried into cakes that are just like polenta, except less, uh, plasticky.)

Then I sit down to eat dinner tonight, turn on Good Eats, and Alton Brown starts talking about grits. Coincidence?