Choosing between cornmeal and polenta
Both come from ground corn but differ in grind and how they’re used. Understanding texture and cooking times helps pick the right one for a dish.
Differences:
- Cornmeal: finer or medium grind often used in cornbread, pancakes, or as a coating. Cooks relatively quickly.
- Polenta: typically coarser grind intended for slow-cooked creamy polenta; labeled polenta in stores for convenience.
Usage guidelines:
- Baking: use cornmeal for cornbread and muffins—its texture gives structure and crumb.
- Creamy base: use polenta for porridge-like polenta dishes where slow cooking extracts starch and creaminess.
- Coating: fine cornmeal yields a crisp exterior for fried foods.
Cooking tips:
- For creamy polenta, simmer longer and stir frequently; ratio is usually 3–4 parts liquid to 1 part polenta.
- Instant polenta cooks quickly but has a different texture—adjust liquid and cooking time accordingly.
- If substituting, expect texture changes: use polenta for smoother, more rustic results; cornmeal for defined crumb.
Avoid assuming they’re interchangeable one-to-one in recipes without adjusting liquid and cook time.