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Chimichurri can add spice and depth to a whole range of meals. You don't have to accept the basic version either. We zhuzh it up. On the opposite end of the spectrum, corn flour has a finer grain than cornmeal and is typically used as a drying agent, but works great for typical cornmeal uses such as breading and frying fish. Perhaps you need a substitute that doesn't come from corn at all.
Not to worry, we've got those, too. Ground flaxseed is a great choice for the health-conscious or those who may have a corn allergy. Texturally it's very similar, but it does tend to be more bitter than cornmeal, so if you want the sweetness that comes with cornmeal you may need to add some sweetener. Semolina, a type of flour that Bob's Red Mill says is made of durum wheat and is commonly used in Italy, can also be a great textural substitute — although it doesn't have much in common with cornmeal on the flavor front.
Polenta can be cooked to be creamy and thick, or allowed to set and then sliced. Serve it instead of pasta, rice or potatoes. Use in place of breadcrumbs to coat chicken or fish when frying. Uncooked polenta makes a delicious addition or gluten-free alternative to flour in cakes, biscuits and pastries. Cakes made with polenta tend to be moist and dense with a pleasantly grainy texture. Uncooked polenta can be used in place of flour in specific baking recipes.
For savoury dishes, pour the polenta into boiling water, following the quantities on the packet, and stir. It can then be eaten in this way or poured into a baking tray, allowed to set, sliced, grilled or baked. To add extra flavour, you can boil polenta in a mix of half water, stock or milk. Add a knob of butter, a handful of grated parmesan or sprinkling of gorgonzola.
Find top recipes and tips in our how to cook with polenta guide.
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