300 grams of corn meal (polenta)
3-4 tablespoons white sugar (or to taste)
500 ml full cream milk
1 teaspoon natural vanilla essence
2-3 tablespoons sultanas (or to taste)
3-4 tablespoons finely grated coconut
1 tablespoon butter
Place the corn meal in cold water (quantity just to cover the corn meal) and skim off the floating bits.
Put the corn meal and cold water mixture in a deep saucepan.
Over medium low heat, heat up the mixture until the mixture starts to bubble.
Pour in the milk into the mixture. Mix thoroughly. Add the sugar, sultanas, butter and vanilla essence. Mix well.
Allow to simmer. Stir constantly to avoid burning and cook until all the liquid evaporates.
Remove from heat and pour into a shallow buttered serving dish. Sprinkle the finely grated coconut over the top.
Put in the fridge and allow to set.
Cut into serving pieces and use a flat spatula to spoon out.
Madeleine's recipe : Poudine maïs
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