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.

Turn the mold upside down !

Enjoy with a cup of coffee.

La gritzza, cornmeal and veggie tart

That’s polenta, that’s grits, that’s like a veggie pizza… let me introduce you la gritzza !

Rachael of pizzarossa was our August 2012 Daring Cook hostess and she challenged us to broaden our knowledge of cornmeal! Rachael provided us with some amazing recipes and encouraged us to hunt down other cornmeal recipes that we’d never tried before – opening our eyes to literally 100s of cuisines and 1000s of new-to-us recipes!

So I’ve made a tart with polenta/grits as a crust, with a grilled garlic tomato sauce and poached green Summer veggies. Served at room temperature, that’s a delicious holiday dish.

Other polenta/grits posts :
saffron polenta with ratatouille
corn bread
tamale pie
millas (dessert)…in a next post

I cooked the cornmeal with only water in the microwave, it’s easier. Then, I’ve added spices, olive oil. Put in the mold. Let cool, paint with more oil.

Roast it in the grill of the oven. I’ve put some garlic with it :

The sauce is tomato paste, salt, pepper, chili flakes and the minced roast garlic. I broiled it a bit again.

I’ve boiled briefly the veggies and refreshed in iced water to keep the nice color.

I’ve just put veggies on top.

That was mmm….. Fresh, flavorful and filling.

challenge’s recipe :

Cold Roasted Vegetable & Mozzarella Tart with a Cornmeal Base

Recipe by: Rachael Thew
Serves: 4
Time: 30 minutes total for cornmeal, 50 minutes total for vegetables, plus cooling time – a lot can be done simultaneously, but allow a good couple of hours total
Equipment: Measuring cup and spoons, saucepan, baking dish, pie dish

Ingredients:
Base:
1/2 cup (120 ml) (85 gm) (3 oz) medium-grind cornmeal
1 2/3 cups (400 ml) milk or water, or a combination of milk and water, or stock
1/2 teaspoon (3 gm) salt
2 tablespoon (30 ml) (30 gm) (1 oz) butter or oil
1/4 cup (30 gm) (1 oz) finely grated Parmesan cheese (optional)

Filling:
1 medium zucchini (courgette)
1 small eggplant (aubergine)
1 red- and 1 yellow pepper (capsicum)
3½ cups (250 gm) (9 oz) mushrooms
2 cups (250 gm) (9 oz) small grape/cherry tomatoes
2 tablespoon (30 ml) olive oil
salt and pepper
1½ cups (200 gm) (7 oz) bocconcini (small mozzarella balls), halved
1/4 cup (60 ml) (15 gm) (½ oz) chopped fresh basil
1 tablespoon balsamic vinegar

Directions:

Preheat oven to hot 425°F/220°C/gas mark 7. Trim the zucchini, eggplant and peppers, halve or cut in thirds depending on size and cut into in wide strips, de-stem and thickly slice the mushrooms and halve the tomatoes. Pile them into a roasting dish, drizzle with olive oil and sprinkle with salt and pepper. Toss so everything is coated.

Roast in hot oven for 40 minutes, until tender and starting to brown. Set aside to cool.

Meanwhile, put the milk/water or stock in a medium saucepan and bring to a simmer on medium heat. When it starts simmering, add the salt then slowly stir in the cornmeal. Cook on low heat, stirring frequently, for 20 minutes.

When it’s smooth and creamy, stir in the butter/oil and the Parmesan, if using.

Use damp fingers or a non-stick spatula to press polenta/cornmeal into an oiled pie dish and set aside to cool and set, about half an hour. When ready, put under the broiler (oven grill) for 5 minutes to brown. Set aside to cool again.

Drain any liquid from the cooled vegetables (reserve it for another use). Toss the filling ingredients together then pile them into the “pastry”. Chill if desired, or serve at room temperature.

Variations: Use jarred vegetables (e.g. artichokes), sun-dried tomatoes or other herbs. If you use fine or course cornmeal/polenta you may need to adjust the liquid as well as the cooking time – check the packet.

Baked beans for a hot day

Classic baked beans are great to start the day, but not what you’d want when temperature is soaring.

Well, I’ve taken cooked Kintoki red beans, added lots of tomato paste, garlic, cumin, salt, pepper. And “baked” in the micro-wave oven, briefly.
Then I’ve mixed in the flesh os 1/4 of lemon, let cooled at room temperature. Decorated with negi leeks and a slice of lemon.

The sourness of the sauce is refreshing. Room temperature food is ideal. Too hot, that warms you even more. Cold then ? That makes you feel the contrast.

A side of grits-polenta.

Rings of chili are hidden in the grits.

Lunching Gourmande

Confusion menu. Free style : polenta, okra, hot tofu, white onion salad.
The light inside is dimmer, the colors are better if I shoot on the balcony… but the sharpness, ahem. I should install a table and the camera stand.

Fried polenta, with sudachi lemon and sweet chili sauce (bottled).

creamy saffron polenta (click on text)

I had cooked too much of this polenta.

I’ve let it cool in flexible tartlet mold, refrigerated. Later, I got that circle, that I pan-fried slowly in olive oil.

Okra and holy basil that looks… not like online photos of holy basil. And taste is not basil. Once again, I have no idea what stuff I grow in my garden. As long as I don’t poison myself. I mean, not again, as I did that when I was 3.

Silky tofu, heated in hot water. With shichimi togarashi 7 spice mix.

And nama shoyu soy sauce.

These white onions, small like a ping-pong ball are quite sweet. After cutting, I massaged them with salt. Let a while, maybe 1 hour, and washed away the salt.

With those small purple sprouts that decorate sashimi plates. They sell them in quite big quantities and you wouldn’t eat more than a tablespoon, so I froze some I had in excess. And now I forgot sprouts of what they were… Some kind of radish ?

Saffron polenta with ratatouille

And duck :

Well : creamy saffron polenta with ratatouille, duck, fried garlic and chiffonade of herbs. That would make a long title. For a simple meal.

I was craving creamy polenta since I’ve seen the one on Cooking Healthy For Me blog. The chef is in an Italian period and that looks so yummy there…

Well, I had polenta grits in stock. Very easy : I add lots of water (4 volumes) and cooks in microwave. Then I add either more water/stock, seasoning… to get the taste and texture. I added parmesan cheese, olive oil, salt, pepper and sweet spices : coriander seeds (powdered) and saffron.
I loved the nearly fruity flavor. Added a little saffron and olive oil on top. Served with juicy ratatouille.

OK I cheat ! I had frozen ratatouille made another day (click here).

Autumn herbs are particularly fragrant. And that’s magical… I take basil everyday and my bush regrows overnight. Plants love the season.

Duck, pan fried in its one fat, with dried chips of garlic. Double benefit as garlic flavors the meat, and :

You get duck flavored fried garlic chips. What was missing ? The glass of red wine.
A nice dinner, delicious, ready in 10 minutes…

Galette au maïs, grits-in bread

Basic’n quick corn bread. Golden, thick textured, deep corn taste.

Well before, look at that :

Baby dino is cracking its egg… more soon.

That’s mostly grits, a little bread flour, baking soda, 1/2 lemon juice, salt. I let it absorb the water the time the oven gets hot.


Delicious with hot sauce. Good combo with beans and veggies.


Next day, it can be toasted…

With green Korean chili, gochujang, then topped with negi leeks and sesame oil.

Garrigue style, with olive oil, garlic, herbes de Provence and olives.

Petits millas aux raisins secs (raisin corn bread) (via Gourmande in Osaka)

Last year…

Petits millas aux raisins secs (raisin corn bread) And easy breakfast cake, corn grits, a little rice bran, an egg and a few raisins. Brown sugar on top, and it's baked. (2 "tartelettes") Cal : 320.4 F7.4g C56.2g P11.5g FR : Petits gateaux rapides pour le petit-dej', polenta, un peu de son de riz, un oeuf, quelques raisins secs et un peu de cassonade dessus et hop, au four. C'est meilleur refroidi. Millas et compote de kabocha French desserts – Dessert francais (compilation) … Read More

via Gourmande in Osaka