Do you buy the relatively expensive bags and boxes marked polenta or do you buy corn meal?
I assume you don't buy the "instant" or "quick-cooking" styles.
Also, do you buy whole grain or "degerminated", that is cornmeal, in which the hard hull and germ are removed from each kernel.
Which grind do you prefer? Fine or coarse. We are only talking about what you make polenta with not what you make muffins with.
Cook's Illustrated recommends using a traditional style (not instant or quick cooking), degerminated, coarsely ground corn meal. It seems to me that most polentas are fairly coarse ground.
What do you think?
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