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Loading...A rustic dessert from the Gascony region of southwestern France, this baked corn porridge transforms humble cornmeal into a creamy, lightly sweet custard with hints of orange blossom and lemon. Cooked on the stovetop and finished in the oven, it develops a delicate golden crust over a tender, spoonable center.
Prep Time10 mins
Cook Time50 mins
Total Time60 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 14 gFat
- 7 gSaturated Fat
- 55 gCarbs
- 2 gFiber
- 24 gSugar
- 11 gProtein
- 170 mgSodium
- 340 mgPotassium
- 210 mgCalcium
- 1.8 mgIron
- 1 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the porridge
- 1 cup fine yellow cornmeal (about 130 g)
- 4 cups whole milk
- 1/2 cup granulated sugar
- 3 tbsp unsalted butter
- 1/4 tsp fine sea salt
- 1 tsp orange blossom water
- 1 tsp vanilla extract
- 1 tbsp finely grated lemon zest
For finishing
- 3 large eggs, lightly beaten
- 1/3 cup golden raisins (optional)
- 2 tbsp unsalted butter, for the dish
- 1 tbsp sugar, for the top
- Pinch of ground cinnamon
Directions
- Preheat the oven to 350°F (175°C) and butter a 9-inch round or oval baking dish with about 2 tablespoons of butter; set aside.
- In a heavy saucepan, warm the milk over medium heat until just steaming. Slowly whisk in the cornmeal in a thin, steady stream to prevent lumps.
- Cook the mixture, whisking often, for 12 to 15 minutes until it thickens to a soft polenta-like consistency that drops heavily from the whisk. Remove from the heat.
- Stir in the sugar, butter, salt, orange blossom water, vanilla, and lemon zest until the butter melts. Let cool for 5 minutes so the eggs do not scramble.
- Whisk the beaten eggs into the warm porridge along with the raisins, if using, until completely smooth and silky.
- Pour the mixture into the prepared baking dish, smooth the top with a spatula, and sprinkle evenly with the sugar and a pinch of cinnamon.
- Bake for 30 to 35 minutes, until the top is golden brown and the center is just set with a slight jiggle when shaken.
- Let the porridge rest for at least 10 minutes before serving. Spoon into warm bowls and eat plain, with a drizzle of honey, or alongside fresh fruit.
Cook’s Notes
- Use a very fine cornmeal (sometimes labeled polenta fine or corn flour) for the smoothest texture; coarser grinds will stay gritty.
- Stir in the eggs only after the porridge has cooled slightly so they gently thicken the mixture without scrambling.
- For a more traditional Armagnac version, swap the orange blossom water for 1 tablespoon of Armagnac added off the heat.
- Serve warm rather than hot; the custard firms up as it cools and the flavor deepens.
- Leftovers keep covered in the refrigerator for up to 2 days; reheat gently with a splash of milk to loosen.
