Is there a difference between uncooked Polenta and cornmeal?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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)
Low effort—but it doesn't look that way!
Meet "Shortcut Pie"
Help With My Kitchen Renovation
Go On, Spread Out
Make a Photo-Worthy Ice Cream Sundae
Your #1 Loves