Can you use polenta in place of corn meal

  • 23781 views
  • 3 Comments

3 Comments

nutcakes January 29, 2012
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.
 
Rachel S. January 29, 2012
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. :)
 
bigpan January 29, 2012
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.
 
Recommended by Food52