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
22 fluid oz of milk
1 to 2 tablespoon cognac
- 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