✦ Featured
Recipe · Bigorre
Millas bigourdan poêlé
Pan-fried Bigorre millas
⏱ 60 minServes 8Easy290 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
250 g (9 oz)cornmeal
1 L (4¼ cups)whole milk
80 g (3 oz)superfine sugar
60 g (2 oz)unsalted butter
1lemon zest
3 tbspduck fat
1 pinchfleur de sel (flaky sea salt)
- 250 g (9 oz) cornmeal
- 1 L (4¼ cups) whole milk
- 80 g (3 oz) superfine sugar
- 60 g (2 oz) unsalted butter
- 1 lemon zest
- 3 tbsp duck fat
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Bring the whole milk to a simmer in the large saucepan with the unsalted butter, half the granulated sugar, the lemon zest and the pinch of fleur de sel, stirring.
- Sprinkle the cornmeal into the hot milk while whisking hard to avoid lumps.
- Cook over low heat 15 min, stirring constantly, until thick and pulling away from the sides of the pan.
- Pour into the oiled dish, spreading it 2 cm (¾ in) thick, and let cool completely and set.
- Cut into diamonds and fry in the large skillet with the duck fat 3 min per side until crisp.
- Drain on paper towels, sprinkle with the rest of the sugar and serve warm.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.
