Guest guest Posted January 8, 2007 Report Share Posted January 8, 2007 Jackie- I've never used instant polenta. So I'm not sure what the equivalent would be. I usually use a fine stone ground yellow or white cornmeal (Arrowhead is good.)Don't get the extra fine that is like flour. If I'm in a hurry I buy the prepared stuff at the Italian grocery. What is the finished ratio on your instant? Maybe we could figure it out that way. Chupa Quote Link to comment Share on other sites More sharing options...
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