quick cook polenta versus traditional in cakes?

[alphakatt]

I have a recipe for an orange cake made with quick cook polenta and almond flour. Can I substitute traditional polenta or put my traditional polenta in the food processor? I'm guessing that the quick cook one will have a finer crumb, but maybe it will affect the cooking time and require more liquid too. Any food chemists out there want to weigh in?

[pastafreak]

I am not so sure that there is a difference in crumb size...more than likely, the quick cook is pre-softened so has a higher moisture content that in turn allows it ti cook quicker. I am only guessing, mind you.