Label
All
0
Clear all filters

Polenta

Millas

Appears in

By Caroline Conran

Published 2012

  • About

A light and fluffy polenta made with a little goose fat to enrich it, called millas, has been made locally since maize arrived in Europe from South America in the sixteenth century and became a staple crop in Languedoc for humans and livestock alike. Maize is still grown in vast quantities and millas, although no longer a crucial food, is still served at festivals and events such as the Foire des Truffes at Moussoulens.

It was made above all in the villages of the garrigue, when families killed their household pig in winter. Once the mixture of ground maize, water, salt and a spoonful of goose fat has boiled for the required time, it is poured onto a marble slab or into a container to a depth of one or two centimetres. When it has cooled and firmed up it is cut in small squares and fried, then served with sausages and a good tomato sauce. Or it may be baked in the oven under a rich béchamel or eaten with a sprinkling of sugar and a little fig or rosehip jam or crab apple jelly. For a full recipe.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title