Semoule au Citron

Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This Moorish dish may have come to France as far back as the Crusades. Combining polenta for its rich, dense texture and lemon for its sharp, sweet taste, it’s excellent served on its own, or with vanilla ice cream or a simple coulis of red summer fruits.


  • 100 g butter
  • 50 ml milk
  • 1 vanilla pod
  • 100 g polenta
  • 50 g self-raising flour
  • 100 g icing sugar
  • 3 large eggs
  • zest and juice of 1 unwaxed lemon
  • 2 tbsp Armagnac


    Heat the oven to 180°C/gas 4. Grease an ovenproof dish with a little of the butter. Warm the remaining butter and the milk in a saucepan. Cut the vanilla pod in half and scrape the seeds out of the pod into the milk. Place the polenta, flour and icing sugar in a mixing bowl. Mix together and make a well in the centre.

    Crack the eggs into a bowl and whisk. Stir in the warm milk, then pour into the polenta and flour mixture. Mix until smooth. Add the lemon zest, juice and Armagnac. Stir well and pour into the greased dish. Bake in the oven for 25 minutes.