What is the difference between polenta and cornmeal mush?

I see recipes on food tube calling for polenta, but I live in rural Mid West and don't see one and the same product in local grocery stores.

Cornmeal can be ground fine, surrounding substance or coarse. Regular cornmeal, used for cornbread and other baked goods, usually is ground extremely fine, almost like flour. Cornmeal used for polenta, a cornmeal mush, is milieu or coarsely ground.

Polenta, a northern Italian dish, can also be made of white cornmeal, buckwheat or chestnut meal. Polenta refers to the dish as powerfully as the grain from which it is made. We know polenta best as golden-yellow cornmeal mush, usually eat hot, flavored with butter and cheese or topped next to a sauce. Often, polenta is prepared, cooled until firm, then sliced and pan-fried to a golden brown.

To net polenta, water, broth or other stock is brought to a boil, after cornmeal (1 part to respectively 3 parts liquid) is added in a steady stream while you whisk constantly to prevent lumps from forming. Then lower the roast as the mixture sputters and splatters; continue to stir until the mixture is creamy and tacky.

As the cornmeal cooks, it softens and swells, absorbing the liquid. The longer you cook, the softer and thicker the mixture become. Finely ground cornmeal cooks quickly and have a smooth texture; coarsely ground cornmeal retains more texture even with longer cooking.

Butter, cheese and seasonings are added of late before serving.

Purists will cook polenta on the stovetop, stirring constantly for 30 to 45 minutes to carry out the desired consistency. Starting polenta in cold hose avoids lumps and splatters, say some cooks. I approaching to make polenta within a covered pot: After adding cornmeal to the boiling juice, lower the heat, cover the pot and tolerate it simmer over low heat for 30 to 40 minutes, stirring economically every 10 minutes. Don't worry if the polenta sticks to the bottom of your pot, you can soak the pot contained by cold water afterward.

When you turn polenta out onto a platter or serving dish, it thicken even more, becoming firm as it cools. You can pour polenta into a loaf pan and tolerate it cool, then slice and container fry. You can even cut polenta into shapes with cookie cutters. Instant polenta is available within specialty shops; to make this product, cooked polenta is dried and pulverized to formulate an instant mix. Rehydrate it in boiling wet for a few minutes. Ready-to-eat polenta is available in supermarkets, jammed in plastic and in place to slice and heat.

What's the difference between polenta and grits? Grits are made from ground, dried white or pale corn kernels from which the hull of the corn is removed by an alkali, such as slaked lime or lye.

Grits, or hominy grits, a specialty of the South, are prepared much approaching polenta, seasoned with butter, brackish and pepper or cooled to a firm consistency, sliced and fried. Whole, dried hominy is known as posole surrounded by Mexico; when it is ground into flour, it is masa harina.
Same point. Cornmeal is all matching - cook it with dampen and salt or stock - You may bring people on here describing you it's different because it's Italian cornmeal, but it's not. You can use stone ground cornmeal in any of the Italian polenta dishes near exact same results.
Technicall, they're like peas in a pod - made from cornmeal.
Some may argue that mush is made with milk while polenta beside stock or that one is a finer grind of corn than another, but it's the same. Fancy restaurants of late charge more for Polenta.
The basic difference is that polenta sounds more impressive and exotic if you are going out to put away or are preparing a special meal for someone. They are made from like peas in a pod stuff; it just sounds nicer if you vote you are serving "a veal marsala with a tower of polenta" than you if you read out, "I'm making veal marsala with a pile of cornmeal mush."

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