I made a "feta herb loaf" from a cookbook with recipes of a British author. The recipe called for "polenta". So I made some polenta by boiling water and mixing in the cornmeal, and stirring until it was the consistency of a thick pudding. I added my polenta to the ingredients. It looked a little wet when I put it in the oven. It still looked wet when I took it out. It was not edible. Is "polenta" the same thing in the U.K. and in the U.S.?
Corn meal is sold as polenta in the UK. It is sold in fine and coarse grades, however I've found that even the course grade is not as coarse as typical US corn meal, so you'll want to buy a finer US grade as a replacement, but it is the same thing.