One of the most humble ingredients in our larder is also one of the more useful.  We're talking about corn meals, and anybody who has cooked up a last minute bowl of polenta can testify to that.  But Chef Jerry Pellegrino points out there's a lot more to corn meal than just polenta.  But first, some basics.    

Cornmeal is a meal or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be. In Mexico, very finely ground cornmeal is referred to as corn flour.

<p>One of the most humble ingredients in our larder is also one of the more useful.  We're talking about corn meals, and anybody who has cooked up a last minute bowl of polenta can testify to that.  But Chef Jerry Pellegrino points out there's a lot more to corn meal than just polenta.  But first, some basics.    </p>
<p>Cornmeal is a meal or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be. In Mexico, very finely ground cornmeal is referred to as corn flour.</p>

Every Tuesday morning at 8:45 WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.

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