Broye or Millas

Broye is half soup, half porridge, made with white cornmeal and vegetable broth. When cooked until thick and left to cool, the mixture is stiff enough to slice and toast or fry like Italian polenta. Also called ‘millas’, broye is often made with the broth from garbure, then served with the vegetables, or it is good with a daube of beef or with tripe. The white cornmeal used in the Pyrenees is very fine, though not a powder like cornflour/cornstarch. Coarser cornmeal should be worked in a bl