Cornmeal

a field

To cook cornmeal like polenta, bring water or broth to a boil in a pot, typically using a ratio of about 4 parts liquid to 1 part cornmeal. Gradually whisk in the cornmeal to prevent lumps, then reduce the heat to low. Stir continuously for about 30-40 minutes until the mixture thickens and becomes smooth. Once done, you can add butter, cheese, or seasonings to enhance the flavor, and serve it creamy or let it cool and set for slicing.

As long as you don't eat too much .

Coarse meal means that it is not finely ground. Coarse meal will often appear lumpier, more like brown sugar or even grits. Fine meal will have a consistency more like flour or white sugar.

Depends on the type of bread. When making cornbread, that's what gives it the taste. If substituting some cornmeal for all-purpose flour in a recipe, it's to give it additional nutrients, because all-purpose, while able to be added to everything, has very little nutrients of it's own.

any flour

Yes, it's called Atole.