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A French porridge, traditional in theFranche-Comté and Burgundy regions and made from maize flour - so similar to polenta. It's generally served hot, but sometimes put into moulds, and when cold, turned out and eaten with sugar. See 'Polenta'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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