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.
Which Cornmeal is Best for Polenta Making?- Kitchen Conundrums with Thomas Joseph
FAQ
Can you use regular cornmeal for polenta?
What is better for cornbread polenta or cornmeal?
Is cornmeal mush the same as polenta?
What is polenta called in America?
Can you substitute cornmeal for polenta?
Polenta is usually made from yellow corn. 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.
What is the best substitute for sweet corn?
Substituting corn is difficult because there aren’t any foods that have similar properties. I will assume you are substituting it because you are trying to avoid the sugar in sweet corn. Even though they aren’t that similar a great substitute might be cauliflower, you can rice cauliflower and it might give you a similar texture to what you might get from corn. Quinoa can also be similar to corn, although it is smaller in size, but it might give you a similar texture to corn. These two options could be considered healthier than sweet corn.
Does cornmeal make polenta?
But cornmeal polenta is the most common preparation today, especially in the United States. Northern Italy’s polenta is equivalent to grits in the southern U.S. The cornmeal, usually yellow corn, must be a medium or course grind to make good polenta. Finely ground cornmeal (also called corn flour) will make a pasty polenta, and we don’t want that.
Can you cook polenta with coarse ground corn?
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.