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I caanot seem to locate advice on the use of "fine polenta" rather than the more usual coarse. No doubt they have different uses but I need advice as to what they are.

Maybe have a read of this short article

Have fun

Thank you Deb but I'm not quite there yet. I had previously read the article you directed me to but aside from telling what not to use 'fine' for there is no indication as to what one can do with it.

"Packages labeled polenta mean that the grind of the corn is appropriate to make the polenta dish, but you can substitute regular medium or coarsely-ground cornmeal instead. Don't use finely ground cornmeal or corn flour which have too fine of a consistency and will give the finished dish a pasty texture."

My issue arose when my partner, not a cook, purchased 'fine' and I'm now after a use other than as an ingredient to use in lieu of plain flour when frying or dusting cake tins etc. Perhaps that's all it's good for but I can't seem to establish this via my cook books or the net.

Given the very fine to nonexistent line between fine polenta and stone ground corn meal, I'd recommend baking with it -- cornbread, or other corn-meal-using quick breads.  I've had success with this recipe, which makes three mini-loaves or one regular sized one:

Cranberry-cornmeal quick bread

Thanks Ella,

My issue is that I have two packs of polenta, one fine and one coarse. I have always used the coarse version for the dish 'polenta' and in baking. My favourite recipe for a fig & plenta cake specifically prescribes coarse polenta. I don't think  that they're interchangeable but I could well be wrong. Perhaps I should just try the fine version & find out

Sorry, thought you were trying to find a use for the fine polenta.  I'm not encouraging you to use it for a recipe where you know the coarse works.