PENMART01 wrote:
notbob writes:

Gregory Toomey wrote:

I'm planning a "Louisiana Night" & I cant find cornmeal at the local
supermarket, but they have polenta. Is it a reasonable substitute
for making cornbread?

Yes.

Yes what?!?!? Polenta is a *cooked* dish, *made from* cornmeal.

"Life would be devoid of all meaning were it without tribulation."
Sheldon
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You are correct in the terminology for real polenta; however some other
countries (and even some of our States) *do* sell cornmeal labeled as
"polenta" which equates to a form of dry meal. I can buy and make cornbread
from masa, which is a very finely ground cornmeal used for tortillas and
tamales, commonly sold to hispanic populations. It's still ground corn.
The recipe might need adjusting depending upon the fineness of the grain.

Here in TN I've never actually *seen* "polenta" sold as a dried cornmeal
product. I have seen it in the refrigerator section at the grocery store.
What you and I think of as Polenta; basically cold cornmeal mush, chilled
and packed like bulk sausage. I tried it once, sliced and pan fried then
topped with a marinara and grated cheese. The mixture was far too moist and
had no taste.

Jill