Cornmeal crust is a coating of dry, coarse cornmeal used to dust or dredge food, most often fish, chicken, or fried green tomatoes, before frying or baking, giving a crisp, golden, slightly gritty crust. The term also covers a pastry or pizza crust made partly with cornmeal for a similar crunch and a mild, earthy sweetness.
It is distinct from polenta, which is cornmeal cooked into a soft porridge rather than used dry as a coating, though both come from the same ground-corn ingredient. Cornmeal crust pairs well with cheese, herbs like thyme and oregano, and warm spices like chili powder and cumin.