Millas, when polenta is a dessert

This is a corn bread is an alt-modish traditional cake of the South of France. But it should have never gotten out of fashion because it is eternally delicious and so easy to prepare.

I’ve posted plain millas before :

raisin millas
dry currents millas

Today, it’s the pumpkin version. It is classically garnished with prunes. I had only raisins.

The proportion… are as you like.
Today I had :
2 cups of pumpkin puree
2 small eggs
1 cup of polenta (fine grind)
1/8 cup raisins
1 tbs sugar (not counting the caramel)
Some vanilla extract, some water.

Soak the raisins in tea. Or in rum.
Steam the pumpkin and mash the flesh with a fork.
Mix all ingredients and some water.
Prepare a caramel, pour about 1 mm it in the molds.
Add the batter on top of the caramel.
Bake about 30~40 minutes at 160~180 degrees.
Let cool. I think taste is better after a few hours, or even overnight in the fridge.