Ah, the endless polenta vs. cornmeal debate. A few nights ago I found myself standing in the bulk section of my grocery store, staring blankly at a bin of cornmeal. I had come in search of polenta, which I had planned to make for dinner. But it seemed as though everybody else had the same plan—the polenta was sold out. However, there was plenty of coarse-ground cornmeal, and from all I knew they were essentially the same thing. So I went home and made, um, polenta. And it worked. Sort of. I cooked it low and slow, and the results were indeed porridge-like. But something was missing in consistency and flavor.
Confused, I reached out for help. Glenn Roberts, of Anson Mills in South Carolina, and Sarah House, of Bobs Red Mill in Oregon, were able to set the facts straight:
Polenta is not an ingredient—its a a dish. “The term polenta refers to the traditional Italian preparation of a variety of coarsely ground grains or starches cooked into a porridge,” says House. “For example, Northern Italy is known for polenta taragna, a porridge of cornmeal and buckwheat meal.” Chestnut flour, chickpea flour, or coarse ground rice are just a few of the many grains that were traditionally used, and are still used, in Italy. However, cornmeal polenta is by far the most common preparation and today, particularly in the United States, when you hear the term “polenta,” it refers to the cornmeal version.
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don’t need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen.
Can You Use Cornmeal to Make Polenta?
So, is polenta cornmeal? And can you use those bags labeled “cornmeal” and “polenta” interchangeably? Yes and no. “Most people, including chefs we know and love, say any version of medium or coarsely ground corn works for polenta,” says Roberts. “Ultimately, yes, a cook can prepare a porridge from medium or coarsely ground corn. Fine-grind can be a bit too pasty if prepared this way. I like [fine-grind] best for baking or breading. But for those who are sticklers for authenticity, choosing a product specially designed for polenta will produce an ideal dish,” says Sarah.
True polenta is made from a specific variety of corn. “Polenta should be made from corn that at one point culturally grew in Italy, even if the variety is now grown in the United States,” says Roberts. Authentic polenta is most typically made from a variety of corn called eight-row flint, or otto file in Italian. Its an heirloom variety that produces a porridge that is deep in both color and flavor. Its also milled differently from cornmeal, which yields a different, fuller mouthfeel.
Cornmeal vs. Polenta: So what’s the bottom line?
In a pinch, sure, use that medium or coarse-ground cornmeal for polenta. But when possible, try to seek out the cornmeal thats labeled “polenta,” as this is most likely to be the real stuff, the otto file—the stuff that will yield a bowl of porridge with a rich yellow-orange hue and a specific, addictive sweetness. Look for polenta from respected mills domestically and in Italy. Roberts likes Mulino Marino, a mill in Northern Italy whose polenta is made from the eight-row flint variety. And, of course, he also recommends his own companys polenta, which also uses this heirloom corn. As for cornmeal? Save it for cornbread.
Which Cornmeal is Best for Polenta Making?- Kitchen Conundrums with Thomas Joseph
FAQ
What is the best cornmeal for polenta?
Is polenta cornmeal the same as cornmeal?
What color cornmeal is needed when making polenta?
Can I substitute yellow cornmeal for polenta?
Which cornmeal is best for polenta?
Regular: Regular cornmeal is most common in white cornmeal or grits, and it’s also used frequently in the making of hot cereals, like porridge, and baking. Coarse: the preferred grind of cornmeal for cooking polenta is coarse. It will have larger pieces of corn, adding mass and volume to your recipes.
Polenta vs Grits: Which is healthier?
Polenta are quite healthy as compared to grits. Polenta is high in complex carbohydrates, thus help you keep full for a long time. It is diabetes friendly, does not lead to the spike in the blood sugar levels. Polenta is a gluten-free grain. It is rich in antioxidants thus aiding various health benefits. It helps reduce the risk of chronic diseases.
Can you substitute Polenta for cornmeal?
Polenta is often used as a side dish or as a supplement to vegetables and meat. If you don’t care for polenta or simply don’t have any for your meal, the closest substitute would be grits, but you could also use a creamy mashed potato or cauliflower, or perhaps a delicate risotto. Can I grind polenta to make cornmeal?
Can you grind cornmeal to make polenta?
Strictly speaking, polenta is a creamy, almost porridge-like dish made with cornmeal. Once cooked, no you can’t grind it to make cornmeal. However, if you have a package of cornmeal that is labeled as polenta, what it actually means is that the grind of cornmeal is ideal for making polenta with.