Cornmeal is whole dried white or yellow corn ground to fine, coarse or medium texture. Cornmeal labeled ‘ stone-ground’ is most nutritious as the grinding process preserves some of the vitamin-containing germ and hull, but it is most perishable.
Polenta is the name of Italian take from boiled cornmeal dish.
Polenta is a medium ground cornmeal that has been a staple carbohydrate for most of northern Italy since the 1600s. It takes about 45 minutes of stirring by hand to make this delicious lava thick yellow porridge, during which one incurs ‘polenta burns’ from the spluttering mixture. Polenta can sometimes be found st health food shops; It makes breads or bun of purple hue and strong, nutty corn flavour.