don’t you dare use yellow cornmeal in them. In Nicholas’ words: “It is of no use. You can’t succeed. The white cornmeal is ...

Because cornmeal–either yellow or white–can be one of the most versatile foods in the kitchen . . . and the key ingredient in some of the most delicious dishes you or I will ever eat!

If a recipe calls for cornmeal, you might find yourself in the grain aisle, staring down bags of grits, polenta, coarse cornmeal, fine cornmeal, blue cornmeal, corn flour, and a familiar box of Jiffy.

On first glance, polenta, cornmeal, and grits seem similar ... “Traditionally, polenta is made from yellow corn and grits are made from white corn. Polenta is slightly coarser than grits ...

These days, polenta is usually made from yellow cornmeal ... In some countries, polenta is made from white or red cornmeal. ‌Instant – or “quick” polenta – is pre-processed so that ...