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May 28, 2010 02:36 PM

polenta in hush puppies?

I wanted to make my boyfriend some hush puppies this weekend and realized that I don't have any cornmeal- only polenta. Is polenta a viable substitute for the cornmeal in hush puppies or do I have to drive all the way to the store???

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  1. If it's dry polenta, I would use it. But if you're talking about the kind of polenta that comes in a tube, I would get to researchin' (I've never used it, and have no real ideal what the consistency is). I would guess you could still use it, but would likely have to alter the amount of any liquid added to the dough.

    1 Reply
    1. re: onceadaylily

      It's all corn, to simplify. Daylily is correct, don't use the tubed prepared polenta if that's what you have. Dry cornmeal is the only way to make a hush puppy.

      Hush puppies are made from yellow cornmeal; I use stone ground. I use a coarser ground yellow cornmeal for polenta. So yes, polenta is a viable substitute for cormeal for hush puppies.

    2. I agree with the other posters. If you are feeling nervous, do you have a blender or a blade coffee/spice grinder? Give them a spin in that to make them more fine.

      2 Replies
      1. re: Jemon

        "Give them a spin in that to make them more fine."

        Good idea.

        1. re: bushwickgirl

          I do this all of the time with my oatmeal because I don't like it's normal texture. :)

      2. Hey -- similar question... what about Masarepa?

        6 Replies
        1. re: Russel Shank

          I wish I could find masarepa here. I've only worked with cornmeal and masa harina.

          But, from what I understand, masarepa is a bit more coarse than masa harina (which is fine without being 'floury'), but is not as coarse as the usual cornmeal. I can only think that masarepa ranks medium in a grind, and might need a careful hand in regard to liquids and binding. But, heck, sometimes I give the cornmeal a quick grind, if I want a dish that can take the liquid faster, and have a firmer set.

          If I were you, I would prepare the batter according to directions, and then be prepared to compensate with a bit more of the masarepa. If you've already made hush puppies, then you might remember the heft and stickiness of the batter, and be able to approve it by eye.

          1. re: onceadaylily

            masarepa is ground from precooked corn, and used to make arepas, the corncakes popular in countries like Venezuela and Columbia. Would it work in hush puppies? I suspect the quickest way to find out is to make a test batch.

            1. re: paulj

              It would be a puppy of a different flavor.

              1. re: bushwickgirl

                and you'd have to call them Cachorros Silenciados

                1. re: Russel Shank

                  or Cachorros sin Voz (Voiceless Puppies)
                  Cachorros no Soplón (Puppies Don't Snitch)
                  Cachorros Silenciados (Silenced Puppies)

                  1. re: Russel Shank

                    if the English comes from what people said as they threw bits of dough to the dogs to shut them up (ref - old Joy of Cooking)

        2. Might Mag454 let us know how these turned out and what she ended up doing? I haven't had hush puppies in a long time....I think I will make some of these myself pretty soon. :)

          1. Just 'cause it says, "Polenta" on the package doesn't mean it isn't corn meal. But if it's some sort of quasi-gourmet stuff with flavorings or whatever in it, you might not like the taste of the finished hush puppies. '-)