Polenta can be made from white or yellow cornmeal (the most common) and the taste is fairly similar. However, the texture can vary from coarse or finely-ground and the preference is purely personal. A finely-ground white polenta would usually be served with fish, while a coarse yellow polenta would complement a dish of hearty game or meat.
Traditionally, polenta is made in a caldiera, a heavy copper pan and is poured onto a wooden board and cut with a string once it has begun to set. Polenta can also be poured into a mold and once cooled and firm, cut into thin slices. The slices can be served as crostini or can be grilled, sauteed or broiled and topped with various foods (cheese, salami, and sausages).