Semolina or Polenta.

[nonomaybe]

I'm thinking of using a Bread recipe that includes Semolina - which I don't have! Firstly; can I use Polenta or will the resulting bread be barely edible - I have discovered that Polenta is from corn and Semolina is from rice but the purpose of the Semolina is to give texture, would the Polenta do the same job??)- or shall I grind down some rice into a powder(Semolina-like) state.