"Giusi" wrote

> I use 100% cornmeal (polenta, actually) and don't get gritty. I don't
> know how that happens unless it is too little fluid and fat? I use 1
> spoonful of sugar to increase browning. If I leave it out it doesn't
> taste much different, but it is less attractive.

Actually polenta is related but not the same grind exactly. Here, cornmeal
comes in many forms, some quite course and meant to be so for the texture.
The cornbread I repeated in general (also called Skillet Bread if wondering)
normally uses a course stone grind. Eggs are sometimes added to make it
less crumbly but it's _supposed_ to be a bit crumbly.

Your polenta is probably closer to what we call 'corn flour' which is a fine
grind. Corn-cake is made with that.