Polenta = Grits?

I made a delicious baked polenta to go with my Veal Stew. Which got me to thinking... What exactly is the difference between the Grits that we southerners know and love, and Italian polenta.

According to Google... very little.

They are both kinds of ground corn, one is starchier than the other. They both are a versatile kind of grain that can be used in so many different ways. Polenta, like Grits, can be eaten creamy, cheesy, baked or in a sweet dessert. I try not to mix my Italian/Southern tendencies~ so made a baked polenta as a base for my Pomodori e Vino veal.
Baked Polenta

2 cups chicken broth
1 cup polenta (instant)
1/2 cup grated parmigiano
2 Tbs butter
Heat the chicken broth. Slowly add the polenta, stirring constantly to avoid clumping. Once the polenta has thickened add the cheese and butter. Stir briskly until creamy.

To make individual servings: Butter 2 ramekins and fill with creamy polenta. Chill until ready to bake. Pre heat oven to 350° and bake 20 minutes until lightly browned. The polenta will unmold easily when ramekin in turned onto a plate.
Y'all enjoy,
Sandi