[CH] Polenta

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<< Corn is treated with lime prior to grinding in order to make grits.  Not 
so 
with cornmeal or polenta.  Polenta is generally a different grind of corn 
than 
is meal, and the "heart" is usually removed from the kernal for polenta 
(aesthetics only).  But, yes, all three may often be used interchangably....

Matt>>

Matt,

Our favorite Polenta is the stone ground red corn from La Morra (Cuneo) 
Italia and is much finer in texture and taste and could never be confused 
with grits or cornmeal.  LOL  Especially w/freshly grated Reggiano-Parmesano 
& Porcinis &/or a drizzle of white truffle oil or even a blessing of Habanero 
oil. :-)

Mangia-mangia

Mary-Anne

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