Creamy, Cheesy Grits…er, Polenta

I remember Mom making cornmeal mush a couple of times when I was a child, and I remember liking it. When we (Tony and I) lived in the South, I could not have been less interested in grits. Grits just sound unappetizing, to say the least. Then we moved Up North, and one day I had  polenta at a local Cajun restaurant, as part of a daily feature. The outside was lightly crispy, and the inside was tender and somehow creamy.