I've never really eaten much cornmeal, whether in the form of corn bread or polenta. But lately, I've been trying more gluten-free products and thus corn meal has entered my life more regularly. I decided to purchase Bob's Red Mill Gluten Free Medium Cornmeal and whip up some baked goodies. Bob's says, "Medium Grind Cornmeal makes the best cornbread possible - gives a great texture without an overabundance of crumbs."
Out of concern for the very real possibility that I might consume an entire pan of cornbread if I made it, I decided to make some corn grits (polenta) instead. I cooked up the polenta with water, and found that it was a bit bland - with only whole grain corn as an ingredient, though, that's to be expected. When I added some soy milk, it tasted much better. The texture was nice and thick, hearty but not overly so. Next time I'll make it with either chicken broth for savory or soy milk for sweet.