G'day mates,

Just wondering how polenta (a traditional north Italian corn meal)
would do as a substitute for the traditional "corn meal" used in
the USA as a coating for fried green tomatoes.

We searched high and low for "corn meal" here in the deep north of
the deep south, without luck -- until yesterday when we finally
found "organic corn meal" in a local deli. They also had polenta
and corn flour in stock (all "organic" of course .

Their version of corn meal looked intermediate in texture between
the corn flour (a typically fine "flour" texture) and the polenta
(which was noticeably "grainy" and quite yellow in appearance).

We settled on polenta, and the result was good -- but I'm left
curious as to whether the US corn meal would result in a different,
if not necessarily better or worse, taste and texture.

Anyone with experience of both products care to comment, please?



Cheers, Phred.

--
LID