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 Bob's Red Mill in Oregon, were able to set the facts straight:
What is Polenta?
Polenta is not an ingredient—it's 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.
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.
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