The recipe for Struan bread includes polenta. Does this mean a particular grain/dry ingredient, or the polenta I've seen described as "cornmeal mush" which is wet? Where can I buy it? Sorry, I'm clueless :(
The polenta that Peter uses is just a coarsely ground corn meal. You can use regular fine-ground dry corn meal, but it'll blend into the dough more. Polenta leaves little golden crunchy bits a bit like seeds that make more interesting texture and flavor variations in each bite.
Thanks so much!