Polenta is cornmeal. Check the packages at your Italian deli and you will see different numbers which represent the coarseness or fineness of the grind.
Bigpan is right; polenta is coarsely milled cornmeal (the stuff used to make fluffy muffins and cornbread is often fine-grained). So it really depends on the application. If you don't mind a coarsely-textured baked good, polenta is fine. :)
For some applications, the polenta would need to be soaked 45 minutes or so, so that the product would not end up with undesirable crunchy sand in it. I do a cobbler with polenta batter topping, but if I don't soak the polenta in buttermilk 45 minutes, it is not palatable.
Please enter a valid email address.
Well played. You deserve a cookie.
Homemade sprinkles add color and flavor to ice cream and cakes.
Watch How to Make Your Own Sprinkles
Give Leftover Pasta a Second, More Flavorful Life
A Bright Purple Game-Changing Dip
Is This How You Solve Seafood Fraud?
What's Ahead for Our Cookbook Clubs
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)