There is no bigger fan of Anson Mills (AM) grits than I. I know that many CHs agree that AMG are far superior to any other grits (or polenta) in their texture and mouthfeel. I make up large batches of the grits and freeze them in saran 'pillows' ; their flavor and texture survive unscathed.
But as the hysterically funny Ron Thomasson, leader of the Dry Branch Fire Squad, says,
" Now I told you that to tell you this..."
I finally made up a batch of the AM Buckwheat polenta(BWP) today and I am disappointed. It's part cornmeal, part buckwheat flour. The flavor is different, due to the buckwheat, and it is not course, but a bit gluey. I much prefer the pure corn flavor and especially the mouthfeel of the regular AM white grits. The BWP uses less liquid tthan the grits, about 2.5 to 1 liquid to dry. But I'm sticking to my AM grits. So if you've been tempted to buy the BWP, imo you haven't missed anything. But if you like their BWP, more power to ya.