Cornmeal Porridge

Cornmeal porridge, the Southwest French version of Italian polenta, is called las pous in the patois of the Périgord—also rimotes or milhas in the Languedoc, cruchade in the Landes, armottes in Gascony, broye in the Béarn, and, frequently throughout the region, simply millas. Until recently, it was the true starch of the countryside. White bread was a luxury eaten only on Sundays. Today, you’ll often find this porridge fashionably served with