I eat a lot of corn and corn products. I love cornbread, corn casserole, cornmeal-crusted catfish, grits, and polenta, and consider those last two to be distinct dishes. Much like pornography and erotica, it can be hard to delineate the differences between polenta and grits, but I can identify either on sight (or taste).
As I have mentioned before, I am not an enthusiastic baker. As such, I appreciate a pie dough that forgives and forgets my foibles, especially if it can be thrown together in a food processor. This cornmeal crust from Dolester Miles is all of those things, and it’s quite delicious.