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.
In most cases you could use the same cornmeal to make a polenta dish as you would a grits dish, but the type of corn traditionally used to make each food is different. Polenta is made from a corn variety that grows in Italy known as flint corn.It holds its shape better than the Southern US corn used for grits, which is called dent corn. This means that grits often come out on the mushier side while polenta is generally a little coarser.olenta is made from a corn variety that grows in Italy known as flint corn. It holds its shape better than the Southern US corn used for grits, which is called dent corn. This means that grits often come out on the mushier side while polenta is generally a little coarser.