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Recipe · Franche-Comté
Gaudes comtoises
Franche-Comté gaudes, toasted cornmeal porridge
⏱ 30 minServes 4Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
150 g (5 oz)toasted cornmeal
1liter whole milk
50 g (2 oz)superfine sugar
1 pinchfleur de sel (flaky sea salt)
20 gunsalted butter
- 150 g (5 oz) toasted cornmeal
- 1 liter whole milk
- 50 g (2 oz) superfine sugar
- 1 pinch fleur de sel (flaky sea salt)
- 20 g unsalted butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the toasted cornmeal in the heavy saucepan and gradually whisk in a quarter of the cold whole milk to avoid lumps.
- Add the rest of the milk, the granulated sugar and pinch of fleur de sel, mix well and place over low heat.
- Slowly bring to a simmer, stirring constantly with a wooden spoon so it thickens evenly without sticking.
- Cook about 15 minutes over low heat, stirring very often, until smooth and creamy, like a thick custard.
- Stir in the unsalted butter at the end, then taste and adjust the sugar as you like.
- Divide among the bowls and eat as is, or topped with a little cold milk and cream as is traditional for breakfast in Franche-Comté.
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