how many grams in a teaspoon of polenta?

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conversion reference

things people ask

• How much polenta should I add to muffin batter for crunch?
  Two to three teaspoons (around 7-10 g) folded into a standard 12-muffin batch gives noticeable bite without throwing off hydration. Stir it in at the end so the grains stay distinct rather than dissolving. Lemon-cornmeal and blueberry-corn muffins often spec polenta specifically for this — the coarse grind survives the bake where fine cornmeal would soften completely.
• Why do bakers dust pizza peels and sheet pans with polenta?
  A teaspoon or two scattered across the surface acts like ball bearings — the round, hard grains let dough slide off the peel onto a hot stone without sticking. Flour can absorb moisture from the dough and gum up; polenta stays dry and roasts to a nutty crunch on the bottom of the crust. Use it sparingly, since loose grains will scorch in a 500°F oven.
• Can I substitute a teaspoon of polenta for cornstarch?
  No — they thicken differently. Cornstarch gels almost instantly in hot liquid; polenta needs prolonged simmering to hydrate and thickens through coarse starch swelling rather than gelatinization. If a recipe calls for a teaspoon of cornstarch to set a sauce, polenta will leave you with thin liquid and gritty grains. Reach for cornstarch or fine cornmeal instead.

related conversions

• Polenta: cups to grams
• Polenta: tablespoons to grams
• Polenta guide