Polenta

Millas

Preparation info

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Millas (pronounced millase) is a revelation for polenta-lovers – light and delicate, pale in colour and, when fried, crisp on the outside and succulent within. Throughout south-western France, from the early seventeenth century, this maize porridge was eaten at least three times a week by most families and was described as ‘the national dish of the Midi’. In the Pyrenees and around Castres it was le mets favori – the favourite dish. It goes under many names: called p