"cshenk" > ha scritto nel messaggio
...
> "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.


I can't tell the difference from the corn meal I used in the US. But up
north they use much coarser corn grind for polenta so that might be gritty.
Dunno.