I am looking forward to baking some blueberry muffins that use a northern corn bread recipe, which calls for 1 1/4 cup of "stone-ground cornmeal". However, such item isn't that common here in Melbounre. Polenta/yellow maizs is available in the supermarkets or health food stores. I know that if I buy stone-ground cormeal, I am getting the oily germ with the starchy endosperm. The product has a much higher fiber and mineral content, and it must be refrigerated. Could I just use polenta (also called yellow maize)in this recipe? Do I have to get the finer one or just the regular form if it's a possible sub.? Thanks for any suggestion. I was given this recipe by my fav. local cafe so I would really like trying it out soon.