Substituting instant polenta in cornbread

I'm baking a cornbread and the recipe calls for 180g instant polenta, but I only have regular polenta. Will this be okay? Should I pre-cook it or use more liquid ingredients in the recipe? Keep it in the oven for longer? Thanks!

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5 Comments

boulangere October 29, 2019
You'll be fine. I actually prefer cornbread made with polenta because of its wonderful texture.
 
Mrs B. October 29, 2019
boulangere, that is quite helpful. I'll keep this in mind, as I haven't the faintest idea where to source "instant polenta" - except perhaps Amazon, which I'm not inclined to do. Thank you.
 
boulangere October 30, 2019
I've never used it either, Mrs. B. I just use ordinary polenta from a bulk bin.
 
Sarah.ferny October 30, 2019
Thanks! I made the recipe and it was totally fine.
 
boulangere October 30, 2019
Wonderful! Thanks for letting us know, Sarah.
 
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