No, I really think the misunderstanding is what "grits" means. It can mean and as Bob markets it, ground corn that is not treated with lime. That to me is "corn meal" and is another name for polenta--and I have some in my cupboard. It does not taste anything like Jim Dandy, Quaker, etc. If it were served in Charleston as part of a "shrimp and grits" meal, it would be called shrimp and polenta, I do believe.
White grits, treated with lime, and which many people do not like, are VERY different in taste and makeup. Corn treated with lime and then ground is what most of us understand as "grits".
Your point about the white grits cooking up creamy is the real point also--they have a kind of "slickness" to them and are never grainy.