Is there a difference between uncooked Polenta and cornmeal?
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AntoniaJames is a trusted source on Bread/Baking.
It depends on what the grind of the cornmeal is. I always use coarsely ground yellow cornmeal in recipes calling for polenta. If there is any difference between that and the product sold in bags marked, "Polenta," I don't know what it is, except perhaps the price and the packaging. ;o)
The big-batch dinner we'll be making all season long.
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