Substitutions / polenta
What to use instead of polenta
Use coarse cornmeal in equal amounts. Essentially the same thing — just check the grind; finer cornmeal cooks faster and turns out softer.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Coarse cornmeal | 1:1 | Essentially the same thing — just check the grind; finer cornmeal cooks faster and turns out softer. |
| Grits | 1:1 | Very close in texture and flavor, though stone-ground grits can be slightly coarser and take a bit longer to cook. |
| Semolina | 1:1 | Gives a similar porridge-like base but has a wheaty flavor and firmer texture once set. |
How much is a cup of polenta?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh polenta in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.