If you are not from the south, you may not eat grits (aka polenta aka cornmeal - there are subtle differences, but not wildly different) very often. But you can buy cornmeal/grits at almost any grocery store nowadays, and it is so filling without weighing you down like pasta or bread does. The one negative thing about cornmeal is when you're making your "gritty" goodness, you do have to make sure you're near the pot on the stove at all times. You don't have to stir constantly, but you do have to stir every 2-3 minutes. But regardless, this dish can be completed in 30 minutes or less. It is delicious, filling and can be as spicy as you want.
When I was first starting to make cornmeal/polenta/grits/etc., I turned to Serious Eats' guide to making polenta at home. I highly suggest you take a look at their in-depth article about polenta because it shows you how to make it on the stove, freeze it, fry it or anything else you could ever want to do with polenta.
After heeding Serious Eats' suggestions, I attempted this recipe from Food and Wine. It is now a favorite recipe of mine, and is in constant rotation when making dinner.
Drag the recipe card below to your desktop so you can give polenta/cornmeal/grits a shot! You will not regret it. And if you do, add more cheese. You can never go wrong with more cheese.