Recipe that calls for semolina in a polenta recipe can you use flour?

You can substitute flour for semolina in a polenta recipe, but it won't be exactly the same. Here's why:

* Texture: Semolina is made from durum wheat, which has a higher protein content than regular wheat flour. This gives polenta its characteristic texture - slightly grainy and firm. Flour will create a smoother, softer polenta.

* Flavor: Semolina has a slightly nutty flavor that flour lacks.

* Cooking time: Semolina cooks faster than flour.

Here's what to keep in mind if you substitute flour:

* Use a 1:1 ratio. For example, if the recipe calls for 1 cup of semolina, use 1 cup of all-purpose flour.

* Adjust the liquid. You may need to add more liquid because flour absorbs more liquid than semolina. Start with the same amount of liquid, and add more gradually until you achieve the desired consistency.

* Expect a different texture. Your polenta will be smoother and softer than if you used semolina.

For a closer substitute, you can try using:

* Fine cornmeal: This is a good alternative for a more traditional polenta flavor and texture.

* Polenta flour: This is a finely ground version of cornmeal and produces a smoother polenta.

Ultimately, the best way to determine if you like the flour substitute is to try it!