"Giusi" wrote
> "cshenk" ha scritto nel messaggio

>>> I use 100% cornmeal (polenta, actually) and don't get gritty. I don't

>> 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

>> 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.

I suspect it's the north of you stuff that may come closer to the course
grind of the south. They also have a finer ground version but it gets
called 'corn flour' (caution to UK/OZ folks, this isn't corn starch).