It’s basically polenta made with white maize. It tastes milder and definitively different, but the biggest difference for me is the texture - once it cools it gets more “gelatinous” (dunno if this makes sense), but firmer. I also have an easier time deep-frying it.

My grandma prepared it almost every day. Often as “hairy polenta” (polenta, mozzarella, polenta, sauce - the “hair” was the cheese strings), so I spend a good time in my childhood thinking that yellow = instant polenta.