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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.