Section 1926.21(b)(2) requires employers to instruct each employee in the recognition and avoidance of unsafe conditions and the regulations applicable to his work environment. There are no specific OSHA regulations that require aerial lift operators to be either certified or qualified. In the situation where operator capabilities are the issue, OSHA would first determine if the operator was trained and if no training was provided, issue a citation for violating 1926.21(b)(2).
Polenta is best made with either medium-or coarsely-ground cornmeal. Finely-ground cornmeal flour can also be used to make polenta, but we don't like the texture as much and often find that it retains a floury taste.Masa harina is also a finely-ground cornmeal, but with one extra step added.Before the corn is ground, it gets soaked in lime water (or lye water).inely-ground cornmeal flour can also be used to make polenta, but we don't like the texture as much and often find that it retains a floury taste. Masa harina is also a finely-ground cornmeal, but with one extra step added.
True polenta is made from a specific variety of corn. Polenta should be made from corn that at one point culturally grew in Italy, even if the variety is now grown in the United States, says Roberts. Authentic polenta is most typically made from a variety of corn called eight-row flint, or otto file in Italian. It's an heirloom variety that produces a porridge that is deep in both color and flavor. It's also milled differently from cornmeal, which yields a different, fuller mouthfeel.