can you cook cornmeal like polenta

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 cook cornmeal like polenta

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.

Perfect Polenta – How to Make Soft Polenta

FAQ

Can corn meal be cooked like polenta?

Packages labeled polenta mean that the grind of the corn is appropriate to make the polenta dish, but you can substitute regular medium or coarsely-ground cornmeal instead. Don’t use finely ground cornmeal or corn flour which have too fine of a consistency and will give the finished dish a pasty texture.

Is polenta same as cornmeal?

Polenta and cornmeal are almost exactly the same product, except for one thing: the consistency of the grain. Polenta is much more coarsely ground, which makes the end product less mushy, and it has a little more bite to it than cornmeal.

What is a good substitute for polenta?

Cornmeal as a Direct Substitute If you’re specifically looking for a substitute that mimics the flavor and texture of traditional polenta, cornmeal is the perfect choice. Made from ground maize, cornmeal shares a similar taste and texture to polenta.

Can I substitute cornmeal for instant polenta?

Yes, you can substitute regular cornmeal for instant polenta. However, regular cornmeal is coarser, so it’s a good idea to pulse it in a food processor to achieve a finer texture similar to instant polenta. Additionally, you you’ll have to increase the cooking time to 12 to 15 minutes. How can I prevent lumps?

Can you make polenta with cornmeal?

Of course, making polenta with cornmeal takes longer, but it’s worth every added minute. To compensate for the time spent, you can make an effortless polenta dish: Gricia polenta. Or, if you’re in the mood for cooking, make a sausage tomato sauce: polenta and sausages are one of the best things ever conceived here in Italy!

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.

What’s the difference between polenta and cornmeal?

Authentic polenta is most typically made from a variety of corn called eight-row flint, or otto file in Italian. It’s an heirloom variety that produces a porridge that is deep in both color and flavor. It’s also milled differently from cornmeal, which yields a different, fuller mouthfeel. Cornmeal vs. Polenta: So what’s the bottom line?

How do you thicken polenta with cornmeal?

For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium, heavy saucepan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes. Turn heat to low.

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