I haven't. I bought some. I don't wanna ruin my dish. What do you think?

If you cook 'em long enough (which is pretty long) and add some milk or cream to smooth 'em out, you should be fine.

Will do. They already ask for a 20 minute cooking time which is 15 minutes longer than quick grits. I just wanna see what yellow grits would taste like.

Yeah, are they the Bob's Red Mill stuff? 'Cause if they are, they're good, but require about 20-40 minutes of CONSTANT whisking over medium heat- if there's too much heat, the water will evaporate too quickly. Kind of a pain, but they're really good- more hearty and a little different flavor than regular grits.

The milk thing is just to make 'em seem creamier, like traditional grits. Not required by any means.

DO you add the milk later on in the process just to emulsify? You don't cover em like with quick grits?

Yeah- I usually add a little whole milk/half'n'half toward the end of the cooking process... like, a little after they're halfway done. Just to let 'em soak up the milk and get a little creamy. You could probably do it traditional style though, 'cause polenta and grits are almost EXACTLY the same thing.

So, just so I am clear--you cover while you cook, but whisk occaisionally? Or no cover and whisk constantly?

No cover, whisk constantly! I mean, you don't gotta stand there and whisk the ENTIRE time, but you can't let it sit for more than a minute or else the bottom will scorch and you'll have gross polenta and a hell of a time cleaning up.