Extra course, yellow corn polenta that will make your cakes gritty and pebbly. Save it for breading catfish, making Southern-style cornbread (where you want that toothsome texture!), and creating crunchy blueberry crisp topping or creamy, cheesy polenta. Coarse cornmeal cooks for a long time before losing its granular bite. When it’s incorporated in a dish that does a relatively quick stint in the oven (say, cake), the result will be rocky.
I usually just use a coarse cornmeal but these are a good texture too. It’s just at a certain point polenta is polenta, you know?
polenta with amazing texture
so delicious, love the grind on this polenta!