— Cathy Chapman

Cornmeal from what? I understand. It's basically just the grind is it not I think so and there are yeah because there are various grinds and colors of cornmeal and You get course cornmeal you get fine cornmeal you get fine polenta. You can get course polenta is Masa Arena mixedimalized though. I think my Serena might have the alcohol. ISM yeah, because it does have a different flavor. I tried to make a corn cake several years ago that my husband had in his mind. And I thought it was it must he's Puerto Rican, which I assume it was a you know, sort of Hispanic flavored corn cake. Yeah, he just meant one corn flour in it. So it was not the right. Yeah, but so I do think that Yeah, so I think I think they're pretty much the same thing. I don't know about nixstimalization processes. When you add an alkaline substance, basically when you add lie to corn to make hominy, this is a big process in Mexican Cuisine that I really don't understand much but I know it is a very hot Trend just sort of drawing on a marketing back the Deep respect Mexican and all Latin American Cuisines have for for corn sort of the food of life. So Yeah, they can they use be used interchangeably. I think pretty much so probably a very application. Your Masa is gonna cook a lot quicker. If you're making a polenta style dish with it. You're making really more a porridge. you know sort of cream of wheat type thing but cornmeal polenta to can typically have a lot more so corn meal is Pretty Universal like there's no coloration to it. You know, it's it's a little bit yellow but polenta tends to be made from what I understand. So and I even grew a bunch of polenta or Flint corn varieties this year all Native American varieties here on my farm and they're purple and they're red and they're multiple, you know, sort of explosion of rainbow colored and so in really good really flavored well, like heirloom varietal corn plentis, you're gonna get a lot more color out of them. So, you know, you're gonna have different types of corn. So there's dent corn and there's Flint corn. Those are basically, you know corn that's meant to be eaten off the cob or corn that's meant to be eaten simmered and you know, like after being dried. So here you go.