Crème de Polenta

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Since being in rural France I have discovered the wonders of Polenta !  Not because cornmeal is very popular in French cuisine (I tend to think more of Italy).  Its a wonderful Producer, Jon Harlouchet who grows an old variety of RED CORN called Grand Roux, common in the Basque country many moons before the big seed companies took control of what we are to grow and eat.  This corn is just perfect for making Polenta !  You can read more about it on my friend Carol Reid’s BLOG.  More recently the Grand Roux variety of corn has been the given the SLOW FOOD ARK OF TASTE status, which helps protect biodiversity in traditional foods.

Polenta

For a change, this is a great way to use Polenta as a simple, lightly sweetened snack or dessert.  Good quality milk makes all the difference, if you can get it.  Here I used fresh raw milk from Jersey Cows also produced in the Basque Country.

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crème de polenta

  • Servings: 9 or 10 125ml pots
  • Print

  • 85g sugar (I used unrefined and organic)
  • 85g polenta
  • 1 litre fresh milk
  • 1 or 2 teaspoons rum, according to taste (this is optional)

Bring the sugar, polenta and milk gently to the boiling point (pouring the polenta into the milk in a slow stream to avoid lumps).  Turn the heat right down and cook over a very low heat for about 15 to 20 minutes to thicken the mixture.  Stirring often with a wooden spoon.  It will still be quite liquid.  Add the rum, stir well and pour into one big bowl or individual glasses.  Once cooled, off they go into the fridge to set for at least a few hours or overnight.

(adapted from our dear friend Marie’s delicious version) 🙂

Bon appetît !

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