Cornmeal and polenta are effectively the same.
Quite simply, cornmeal and polenta are both made using ground maize or corn. Cornmeal is the name used in the U.S., while polenta is the name used in Italy. However, the recipes that cornmeal and polenta are used in are fairly different, as are their origins.
Commonality
Cornmeal and polenta were originally peasant foods. They were easily cultivated, inexpensive to produce, nutritious and could be stored for considerable time, meaning that in the event of a poor harvest, food was still available. Traditionally, cornmeal was more common in the southern parts of the U.S., while polenta was more common in the northern parts of Italy.
Cornmeal
The most common type of cornmeal used in the U.S. is yellow in color, although white cornmeal is used in bread recipes in southern states. It is also possible to get blue cornmeal. Cornmeal is versatile and historically has been used in many recipes. Traditional recipes using cornmeal include grits, muffins, pancakes, pizza bases and cookies, to name a few.
Polenta
Polenta dates back to Roman times and in those days, before the arrival of maize, it was made using chickpeas or chestnuts. Polenta can be ground finely or coarsely, depending on its purpose and to some extent the region of Italy where it is produced. As with cornmeal, it can be yellow or white in color. Polenta can be used as a breakfast cereal, similar to grits, or as part of a main course. It is equally used as an ingredient for puddings.
Nutrition
Cornmeal and polenta can be considered "" without the downside of the fat content associated with many other so-called fast foods. Both provide a good source of minerals and vitamins, although they are not that high in fiber, because the husks from the corn are removed. Salt and sugar levels are low, while energy levels are high, making either an excellent choice to start your day.
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