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.?