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Polenta is usually ground corn. The grind varies. Most grinds are fine, but not all of them. It can also be a ground grain of another sort, such as buckwheat. Historically, in Italy, it could have been just about any grain.
It is made in a pot, usually with water, although not exclusively so. If you want to bake it, make it in a pot first, then pour it into a casserole dish and toss it in the oven.
If you're going to make grits, for God's sake take a lesson from Italy and throw some cheese it it.
JR
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