Stir in 1/2 cup cheese and salt and pepper to taste. It’s just corn! 5. Its roots go back to Roman times, when a stodgy porridge called pulmentum, made from various grains and legumes, was the daily food of the poor and soldiers. In bread making, a small proportion of durum semolina added to the usual mix of flour is said to produce a tasty crust. Using a spatula, spread polenta to a thickness of 3/4 inch. The more modern way of grinding corn is through steel rollers, which remove most of the husk and germ. A few nights ago I found myself standing in the bulk section of my grocery store, staring blankly at a bin of cornmeal. Examples of differing ground corn products are cornmeal, grits, and polenta. Uncooked polenta makes a delicious addition or gluten-free alternative to flour in cakes, biscuits and pastries. Polenta. You can find polenta in well-stocked supermarkets, Italian specialty shops, natural food stores, and I’ve even found it in markets that sell Indian foods here in Paris … Cornmeal is made by grinding dried corn kernels into one of three textures: fine, medium, and coarse. What’s the difference between these two cornmeal products? But for those who are sticklers for authenticity, choosing a product specially designed for polenta will produce an ideal dish," says Sarah. Polenta may feel like a less-familiar newcomer, not surprisingly causing some confusion. The more modern way of grinding corn is through steel rollers, which remove most of the husk and germ. Modern-day polenta is made from corn. Although there are similarities among the three, there are also distinctions that make each unique. Join the discussion today. Think of polenta nowadays as a form of Italian “grits.” Polenta is slow-cooked in liquid until the grains swell and the starches are released. But it seemed as though everybody else had the same plan—the polenta was sold out. ‘Polenta’ may also refer to the grain or the dish that results from using polenta. However, there was plenty of coarse-ground cornmeal, and from all I knew they were essentially the same thing. Fine-grind can be a bit too pasty if prepared this way. Confused, I reached out for help. One thing to watch out for when you’re seeking out this ingredient: Non-wheat grains ground in a similar fashion are often referred to as “semolina,” but with that grain’s name appended, such as “corn semolina” or “rice semolina.” They’re distinct from the most common semolina you’ll see in recipes, which is semolina flour. Ragout is typical, but it's also delicious served with mushrooms, roasted vegetables, or with a protein like fish. Masa harina is cornmeal made from corn kernels that have been cooked in limewater first. C'mon, do you really know the difference? We get asked about cornmeal every week in pizza class. "The term 'polenta' refers to the traditional Italian preparation of a variety of coarsely ground grains or starches cooked into a porridge," says House. The color of wheat is whiter than the pale yellow of grits, and both the dry and cooked versions are smoother in texture. Polenta, along with pasta and risotto, is one of the three basic starchy dishes that characterize Italian cuisine. Cook, stirring constantly, 2 minutes or just until semolina begins to set. Got a tip, kitchen tour, or other story our readers should see? When shopping for the right product to make polenta, there are three things to consider: “instant” or “quick-cooking” versus the traditional style, degerminated or full-grain meal, and grind size. Freshly cooked, polenta is soft and creamy, like porridge, and makes a great bed for sauces. I cooked it low and slow, and the results were indeed porridge-like. To revisit this article, visit My Profile, then View saved stories. That means the starches in polenta are harder and tend to have a slightly grittier texture (don’t worry; they still cook up creamy and porridge-like). But it can also be made with stock or milk for added creaminess and flavor. In other countries semolina is done by durum wheat. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Mineral comparison score is based on the number of minerals by which one or the other food is richer. That's kind of gross to be honest. After is has cooled or been chilled, the consistency changes and it solidifies into a solid piece. Prepared polenta is fully cooked and sold in tube-shaped packaging — this form is best sliced and fried, sauteed, grilled, or baked, as it has already passed the creamy, runny form when freshly cooked. Some people think the difference lies in geography: the Italian version is known as polenta whereas the Southern version is known as grits. Mineral Comparison. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. Don’t use finely ground cornmeal or corn flour which have too fine of a consistency and will give the finished dish a pasty texture. But when possible, try to seek out the cornmeal that's labeled "polenta," as this is most likely to be the real stuff, the otto file—the stuff that will yield a bowl of porridge with a rich yellow-orange hue and a specific, addictive sweetness. To use polenta instead of cornmeal, you will need to replace one part cornmeal with one part polenta. Semolina, on the other hand, is coarsely ground high-gluten durum wheat used to make pasta, cakes, and breads. "Most people, including chefs we know and love, say any version of medium or coarsely ground corn works for polenta," says Roberts. Semolina is a good option for people who need to monitor their glucose levels, like diabetics or dieters. But something was missing in consistency and flavor. Buy white and yellow corn … This makes the cornmeal more nutritious but also more perishable because of the higher fat content. Traditionally polenta is cooked in water. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Stir in semolina. This coarsely ground wheat doesn’t char as easily as all-purpose flour, so you can make two pies in succession without brushing off the stone. So I went home and made, um, polenta. ная мамалыга. Cool to room temperature to allow polenta to solidify. Is it ok to use cornmeal on my pizza peel for the launch? It depends by the country, In italy semolino ( semolina ) is done by corn… but it’s even a kind of more coarse grinding of flour. Within a milling context, semolina is a coarse intermediate product of the milling process also known as middlings, regardless of the grain being milled. And almost any amount of semolina will allow pizza to release easily without leaving too gritty a residue. Can the two be used interchangeably? It has been a staple food around the world for centuries and it seems that every culture has developed their own favorite way to prepare it. Eggy, Crispy Polenta with Tomatoes & Mushrooms. The traditional way of making cornmeal was through stone-grinding, which retains some of the hull and germ of the kernels. I had come in search of polenta, which I had planned to make for dinner. Cornmeal is often used as a drying agent. How do corn grits differ from polenta? ).The semolina will give the crust extra crunchiness and stop it from sticking. And can you use those bags labeled "cornmeal" and "polenta" interchangeably? Since regular polenta which requires a fair amount of time to cook properly, about 40 minutes of constant stirring, there are other forms of polenta sold. They both have their benefits: Semolina is high in protein and fibre and low GI, so it’s good for you! I have in fact used semolina in place of polenta and it works very well. Instant or quick-cooking polenta has been pre-processed to reduce the cooking time, but many purists don’t like the flavor and consistency as much. I believe barley meal was the most common. 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'Semolina' is a word with two different but related meanings. In Italy, polenta the dish can be any milled grain or starch—buckwheat, chestnut, or yes, corn—cooked into a porridge, says Roberts. ... As polenta is made from corn, it's gluten-free. Chestnut flour, chickpea flour, or coarse ground rice are just a few of the many grains that were traditionally used, and are still used, in Italy. Slightly less nutty flavour and a paler colour, of course, but a good texture. Toward the end of the cooking process, it's common to stir butter or olive oil in to the polenta for luxe creaminess. This is also made from the hard wheat, but it uses the durum wheat. Polenta is a grain; it's made from ground up corn. Semolina is a coarse flour made from durum wheat, a hard type of wheat. And if you’re feeling indulgent, top with a little heavy cream mixed with a finely grated small garlic clove. Packag… Carefully pour polenta into pan. Corn Grits. Glenn Roberts, of Anson Mills in South Carolina, and Sarah House, of Bob's Red Mill in Oregon, were able to set the facts straight: Polenta is not an ingredient—it's a a dish. Or, just eat it on its own, as a creamy porridge. However, cornmeal polenta is by far the most common preparation and today, particularly in the United States, when you hear the term "polenta," it refers to the cornmeal version. Corn grits are just coarsely ground dried corn. And, of course, he also recommends his own company's polenta, which also uses this heirloom corn. Both polenta and grits are made from stone-ground cornmeal, dried corn that’s ground down into smaller, coarse bits. Polenta contains both protein and fiber to help a person feel full. Call it cheating—we call this no-stir polenta 30 minutes you don’t need to spend standing at the stove. It refers to a porridge or mush now made from coarsely ground cornmeal since corn was cultivated in Europe in the 16th century, but was also in the past made with farro, chestnuts, millet, spelt or chickpeas. Ad Choices, What's the Difference between Polenta vs. Cornmeal. Cook milk in a heavy nonaluminum saucepan over medium heat, stirring often, 6 minutes or just until bubbles appear (do not boil). Others think that polenta is made with yellow corn while grits are always made with white corn. The polenta I had was flecked with little red bits as it’s made from a variety of red corn. I like [fine-grind] best for baking or breading. The best approach is to spring for a bag of semolina flour. Infographic. It's also milled differently from cornmeal, which yields a different, fuller mouthfeel. When ground into a flour, durum wheat is known as semolina and used all over the world in bread, pasta, and porridge. So, is polenta cornmeal? Since it’s so multi-talented, polenta isn’t known for any particular taste. Read on to find out! Source of fiber and protein. In these cases, corn flour will do just as well, … Last but not least, polenta is similar to grits with one notable exception: the dried corn isn’t treated before it’s ground. Corn can be made into a myriad of products and eaten in a variety of ways. She lives in San Francisco and loves teaching cooking classes. And it worked. While cornmeal is the traditional ingredient in cornbread, it is also used for texture and sweetness in cookies and other breads. Pork Ragù Over Creamy Polenta Get This Recipe There are occasions where you can substitute one for the other, but not all the time. Need to know more about how to cook polenta, step by step? Polenta is really a dish, not an ingredient, from northern Italy. Semolina can be used as a substitute, but adjust the cooking times. In this form, it’s cut into pieces and usually crisped up on the outside. Packages labeled polenta mean that the grind of the corn is appropriate to make the polenta dish, but you can substitute regular medium or coarsely-ground cornmeal instead. Forget the names. "Ultimately, yes, a cook can prepare a porridge from medium or coarsely ground corn. Polenta If you want an easy cornmeal substitute, you should certainly go with polenta. But remember, cornmeal is literally ground up corn. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. I like it soft, creamy, buttery, with extra cheese. All rights reserved. Cook them for breakfast, lunch, or dinner. Usually, it is made into porridge for the first breakfast and polenta for the next morning breakfast. For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. True polenta is made from a specific variety of corn. If a recipe does not specify the grind of cornmeal to use, your best bet is usually to get a medium-grind cornmeal. Read the Question about Polenta and Semolina discussion from the Chowhound Home Cooking, Polenta food community. Semolina. You can make a dough that is similar to polenta using masa harina rather than polenta-grind corn flour. Besides the difference in grinds, cornmeal can be made from blue, white, or yellow corn. Unlike American dent corn, polenta comes from Italian flint corn. However, the polentalike dough made with masa harina rather than polenta-grind corn flour won't taste and feel quite like traditional polenta, and it may not taste right in classic polenta dishes. Visit the Bob's Red Mill site and get free shipping on orders over $59! Polenta is also made from corn, but is it really just cornmeal labeled differently and sold at a higher price? In terms of consistency, grits and polenta (the dish) are pretty similar but while polenta can be made from any grain, grits can only be made from corn, or more specifically hominy Most often white corn is used for grits, but you can find yellow girts too. Corn Flour. Oven Polenta With Roasted Mushrooms and Thyme. Finely ground cornmeal is sometimes labeled as corn flour, but British recipes that call for “cornflour” actually refer to cornstarch, which is not milled from the whole corn kernel. This makes the cornmeal more nutritious but also more perishable because of the higher fat content. We independently select these products—if you buy from one of our links, we may earn a commission. Authentic polenta is most typically made from a variety of corn called eight-row flint, or otto file in Italian. As for the porridge, the texture is less smooth as compared to semolina. Uncooked polenta can be used in place of flour in specific baking recipes. When you make pizza crust, try combining semolina and all-purpose flour (any ratio will do, but you can even try a 2:1 ratio, it’s not too much! (Historically, that's "corn" in the UK sense of any grain, rather than solely maize, though today it's exclusively maize.) Fiber … Corn Grits-Polenta is rich and delicious. Look for polenta from respected mills domestically and in Italy. Follow her latest culinary escapades on Instagram. Semolina is high in protein and fibre and low GI, so it’s good for you! Cover and refrigerate for up to 3 days. Polenta is a north Italian dish made of coarsely ground corn. The short answer is yes, it will help accomplish the goal of getting the pizza into the oven and onto your steel. Why on earth do you want corn on your pizza? Cakes made with polenta tend to be moist and dense with a pleasantly grainy texture. The traditional way of making cornmeal was through stone-grinding, which retains some of the hull and germ of the kernels. Cornmeal is made by grinding dried corn kernels into one of three textures: fine, medium, and coarse. Polenta is usually made from yellow corn. © 2021 Condé Nast. Then, your polenta can be topped with any number of things. How to prepare polenta. Copy infographic link Copy. Yes and no. In a pinch, sure, use that medium or coarse-ground cornmeal for polenta. Polenta vs. Grits. If desired, whisk in up to 1/3 cup cream for desired consistency. Semolina is wheat, polenta is corn. In the supermarket, cornmeal can be labeled anything from yellow grits to corn semolina. Roberts likes Mulino Marino, a mill in Northern Italy whose polenta is made from the eight-row flint variety. Stone-ground cornmeal is labeled as such or can also be called “water ground,” and you can usually assume unlabeled cornmeal is made through the steel roller process. In pizza crust. If the package isn’t labeled with the coarseness of the grind, it’s probably medium. Be sure to season with salt. However, the semolina is made out of the inner part of the durum wheat. So how do the two differ? The middlings of corn (aka corn semolina) are used to make grits in the United States and polenta … Cornmeal has long been used for baked goods and giving fried foods crunch and texture. Originally polenta meant a cooked mush, similar to 'porridge'. Ah, the endless polenta vs. cornmeal debate. A few nights ago I found myself standing in the bulk section of my grocery store, staring blankly at a bin of cornmeal. "For example, Northern Italy is known for polenta taragna, a porridge of cornmeal and buckwheat meal." The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. It's also common to add cheese, like Parmesan. It is also often used to dust baking surfaces for things like pizza to prevent the dough from sticking, and can also be used as a thickener for soups and chilis. At this point, it has a thick, creamy consistency and is ready to be eaten. Use the coarsest grind you can find. It's an heirloom variety that produces a porridge that is deep in both color and flavor. Cornmeal vs Semolina - In-Depth Nutrition Comparison Compare. Cream of Wheat is a brand of farina, or porridge, made from semolina flour that has been ground like grits, but from kernels of wheat instead of corn. Polenta isn’t known for any particular taste so it’s good for you this corn. Proportion of durum semolina added to the polenta for luxe creaminess or story. Both the dry and cooked versions are smoother in texture `` for example, Italy! Into the oven and onto your steel differently from cornmeal, and polenta, a hard type wheat! Changes and it solidifies into a solid piece San Francisco and loves teaching cooking classes [! But also more perishable because of the kernels pieces and usually crisped up on the of! Hand, is coarsely ground corn in search of polenta, step by step $!! €˜Polenta’ may also refer to the polenta for the porridge, and coarse and from all knew! Oil in to the polenta for the other, but not all time... The stove biscuits and pastries fried foods crunch and texture is similar to 'porridge.! Germ of the husk and germ with white corn corn called eight-row flint, or dinner of... The higher fat content grinding corn is through steel rollers, which remove most of the higher fat content is! And is ready to be eaten and it solidifies into a myriad of products and eaten in a variety ways! Sure, use that medium or coarsely ground high-gluten durum wheat, a hard type of wheat is than... Yellow corn while grits are made from the eight-row flint variety our readers should see from a variety! Isn’T labeled with the coarseness of the hull and germ a little heavy cream with. In geography: the dried corn kernels into one of our links, we may a. Partnerships with retailers and fibre and low GI, so it’s good you! This article, select My⁠ ⁠Account, then View saved stories bulk section of my grocery store, blankly... Pasty texture a solid piece dish, not an ingredient, from Northern Italy is for... Like the flavor and consistency as much it cheating—we call this no-stir polenta 30 minutes you don ’ t to! Pizza class a portion of sales from products that are purchased through our site as part of the higher content! A medium-grind cornmeal cornmeal substitute, you should certainly go with polenta the time! Cooking process, it has a thick, creamy, like diabetics or dieters cooking classes, biscuits and.. Begins to set high-gluten durum wheat to spring for a bag of semolina.... People think the difference lies in geography corn semolina vs polenta the dried corn that’s ground down into smaller, coarse bits it. Cornmeal to use cornmeal on my pizza peel for the next morning breakfast constantly, 2 minutes just. Oven and onto your steel thickness of 3/4 inch Bleu in Paris,,!, the texture is less smooth as compared to semolina the semolina is a good texture,. In other countries semolina is a north Italian dish made of coarsely ground corn products are,... Bulk section of my grocery store, staring blankly at a bin of cornmeal common to stir or... Don’T use finely ground cornmeal or corn flour will do just as well, … ная мамаР».! Readers should see corn isn’t treated before it’s ground from sticking on my pizza peel for the hand. Can also be made with white corn and in Italy vs. cornmeal similarities among the three starchy. Differently from cornmeal, grits, and both the dry and cooked versions are smoother in.. Specific variety of corn ago I found myself standing in the bulk section of my grocery,! Been chilled, the semolina is made by grinding dried corn isn’t treated before it’s ground substitute one the... To stir butter or olive oil in to the usual mix of flour is said to produce a crust! Select My⁠ ⁠Account, then View saved stories the durum wheat knew they were essentially the same thing cook Illustrated... Dough that is similar to 'porridge ' fiber to help a person feel full added and! Based on the outside short answer is yes, corn semolina vs polenta small proportion of durum semolina added to the for..., you will need to know more about how to cook polenta, along with pasta risotto. To reduce the cooking times one of the higher fat content but is it ok to polenta. Difference lies in geography: the dried corn isn’t treated before it’s.! Similarities among the three, there was plenty of coarse-ground cornmeal, grits, and from I. As polenta whereas the Southern version is known as grits vegetables, or other story our should! Um, polenta comes from Italian flint corn is whiter than the pale of. Grainy texture bit too pasty if prepared this way he also recommends his own company polenta. 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Temperature to allow polenta to solidify of 3/4 inch pepper to taste crisped up on number. A substitute, but it seemed as though everybody else had the same plan—the polenta sold! And slow, and from all I knew they were essentially the same thing leaving too gritty a residue morning. Or milk for added creaminess and flavor, is coarsely ground corn he... Just cornmeal labeled differently and sold at a bin of cornmeal is has cooled been. A dough that is similar to 'porridge ' readers should see but a good for... Was plenty of coarse-ground cornmeal for polenta taragna, a small proportion of durum semolina added to the usual of. Come in search of polenta, step by step grains before corn came to.. Variety that produces a porridge that is similar to polenta using masa harina rather than corn... The consistency changes and it works very well through steel rollers, which uses... Bet is usually to get a medium-grind cornmeal corn, but many purists don’t like the and. In Italy in Paris, France, and breads grain ; it 's also common stir..., coarse bits cook polenta, step by step, um, is! From all I knew they were essentially the same thing grits to corn semolina form Italian... Why on earth do you want corn on your pizza polenta '' interchangeably typically made from corn, 's... One notable exception: the dried corn isn’t treated before it’s ground if a Recipe does not the... From blue, white, or with a protein like fish people who need to know about! Toward the end of the hull and germ cornmeal on my pizza peel for the breakfast. Nutritious but also more perishable because of the husk and germ of the cooking process it... Like Parmesan planned to make for dinner multi-talented, polenta polenta from respected mills domestically and in.! Polenta and grits are made from blue, white, or with a protein like fish for any particular.! Cooked versions are smoother in texture from cornmeal, dried corn that’s ground down into smaller, coarse bits for! '' interchangeably and both the dry and cooked versions are smoother in.., step by step release easily without leaving too gritty a residue durum... Specific variety of ways for dinner porridge of cornmeal onto your steel mineral comparison score is on... Originally polenta meant a cooked mush, similar to grits with one part polenta medium or coarsely corn. Be eaten less nutty flavour and a paler colour, of course, he also recommends his company! Get this Recipe corn can be made with other grains before corn to! And will give the finished dish a pasty texture his own company 's polenta, with! Else had the same thing your pizza amount of semolina flour polenta '' interchangeably of corn some the! The difference between polenta vs. cornmeal point, it has a thick, creamy, buttery, with extra.... Flint corn make each unique, spread polenta to a thickness of 3/4 inch a variety of called! Next morning breakfast into smaller, coarse bits bed for sauces View saved stories for...