Susan is looking for some clarification on types of cornmeal. Can we help her out?
I have a burning question! What is the difference between corn meal and polenta? Can I use regular corn meal (the stuff I use to make corn bread) to make polenta? Or do I have to track down a box that is specifically labeled "polenta"? And for the trifecta, what is masa harina? Could I use that to make polenta, or just tortillas?
Susan, this is a great question and a tough one to answer. The lines between all the different kinds of cornmeal have really gotten blurred over the years due to changing food fashions, more refined (and industrialized) processing techniques, and product marketing. Still, we're up for the challenge!
In our opinion, "polenta" refers to the dish and not the grain that goes into it. Polenta can actually be made from a whole range of grains. In Northern Italy, for instance, polenta is traditionally made from semolina wheat.
We think that some cornmeal products are labeled as polenta in order to indicate to the consumer that the cornmeal inside is the ideal product for making the polenta dish - and, yes, also so that the company can charge us a few more pennies. We've tried both cornmeal and the product labeled "polenta," and we honestly can't find any difference between the two.
Polenta is best made with either medium- or coarsely-ground cornmeal. Finely-ground cornmeal flour can also be used to make polenta, but we don't like the texture as much and often find that it retains a floury taste.
Masa harina is also a finely-ground cornmeal, but with one extra step added. Before the corn is ground, it gets soaked in lime water (or lye water). This process softens the hull, which is removed before grinding, and adds a distinctive flavor to the corn. Masa harina is typically used to make tamales and tortillas, but if you can find it in a coarser grind, you can certainly try making polenta!
We hope this helps clear things up a bit! Does anyone else have anything to add?
Related: Adventures with Blue Cornmeal: Grilled Polenta Fries
(Image: South Texas Milling, Inc.)
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How timely is this? Just last night I finished chapter 14 of Bill Buford's book "Heat". It was truly a moment for me. This guy can write. Chapter 14 covers in great detail Polenta in an informative and sometimes hilarious manner. I guarantee after you finish reading this chapter you will want to pull out the corn meal and pan and begin cooking.
view snowshoe's profile
I agree that it is the texture of the grind that is the difference between what is sold for "polenta" and as just plain cornmeal. I do find that the coarser texture makes a much more appetising polenta. One place that I have had good luck finding polenta-ground cornmeal is in health food groceries or food coops, in the bulk bins. Much less pricey than the fancy pre-packaged stuff.
Masa is cornmeal which has been treated with an alkali in processing, which is done not only to remove the tough outer skin of the kernel but also to allow various nutrients within the corn to be able to be more easily absorbed by the human body. it has a slightly different taste and texture than regular cornmeal. It might work as polenta, but I would experiment to see if you are happy wiht the result...
view fjorlief's profile
We received "popcorn cornmeal" in our CSA bag last night, which is ground from the corn they grow for popcorn (one of our favorites), and appears to be a rather coarse yellow cornmeal. It was delicious sprinkled on our pizza dough before baking - adding crunch - but I'm not sure if even our growers have more suggestions for its use.
After reading this article, I'm thinking I'll try it as polenta and see how it goes.
Anybody else run into a product like this?
view loulouie's profile
Polenta is one of my favorite breakfasts lately. I usually eat a big bowl of it with a little bit of butter and honey/agave nectar. Sometimes I treat it more like oatmeal and add raisins, although I tend to not sweeten it as much as oatmeal with the fruit and honey.
view CallieKoch's profile
It sounds like masa harina is similar to grits. I remember hearing that they're processed with alkalai before being ground, too.
view Tiamat_the_Red's profile
Let me answer that question please!!! Polenta is the best comfort food EVER. Hangovers, broken hearts, cramps got nothin on the soothing qualities of polenta. I like it with butter or tomato sauce & cheese. Freakin magical i tell you!
view Ariadna 's profile
Actually, polenta can also include ground buckwheat as well, as with one of my favorite brands, Moretti Polenta. If you look at a website that sells some of their stuff here, they also give a nice overview of what kinds of seasonings/flavors/meals go best with each type of "polenta":
http://www.manicaretti.com/products/category/polenta
e.g. they recommend the coarser ground cornmeal with buckwheat go with heartier seasonings, like sage, and richer flavor combos.
view lotusmoss's profile
@Tiamat: No matter what anyone says, grits can be made with plain corn or with nixtamalized corn (i.e, treated with lime or lye). Traditionally, yes, grits are made from hominy (aka nixtamalized corn), but personally, I don't care one way or another, as long as I've got grits on my plate. :)
This process is important, since it makes necessary vitamins available to be absorbed by the human body. People subsisting mainly on untreated corn can contract pellagra, a charming little deficiency disease. Information!
http://www.abreadaday.com
view eprewitt's profile