Flavor description
Polenta is an Italian cornmeal. When the dried corn kernels are milled, the coarser particles become grits, while the finer granules are used for polenta.
How to use
To make polenta, remember two simple ratios: one part cornmeal to three parts liquid for firm polenta, and one part cornmeal to five or six parts liquid for soft polenta.
How to find
We use whole grain yellow cornmeal in our recipes—which yields a richly flavored and textured polenta. We liked the whole grain cornmeal from Hodgson Mill, www.hodgsonmill.com, and from Arrowhead Mill. Look for both brands in your grocery store, near the flour.
Related Recipes
Polenta Gratin with Mushrooms and Fontina
Rosemary Chicken With Two-Corn Polenta
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