Millas Charentais

Millas Charentais

Millas is a relative of polenta, made from cornmeal. The term “millas” comes from “millet”, a seed used before the arrival of corn from America. The millas is called millassou , millasson ,  milla ,  millat ,  milloc  or  millloque  in the Charentes;  millassou applying to sweet versions. According to Mistral, the  mihas , (Gascony, Languedoc), milhard (Auvergne), melhas ormelha (Vivarais), is a “maize flour porridge, a dish widely used among the local peasants”.


Preparation time: 10 mins

Cooking time: 40 mins

Ingredients for 6 people

2 oz corn flour

2 oz wheat flour

5 1/2 oz sugar

4 eggs

22 fluid oz of milk

1 to 2 tablespoon cognac

Steps :

  • Mix the flours in a  bowl.
  • Beat the eggs with the sugar until you get a creamy consistency.
  • Gradually add the flour. Mix well.
  • Add cold milk and cognac. Mix well.
  • Pour the preparation into a mold 
  • Preheat the oven to 450°F.
  • Bake for 35-40 mins.
  • Take out and while mixture is still warm remove form old.
  • Serve warm or cold
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