Poleás Andaluzas (Gachas Dulces)
A historic, warming Andalusian sweet semolina porridge infused with milk, toasted aniseed, and lemon peel, topped with golden fried bread croutons (coscorrones) and fragrant ground cinnamon.
Ingredients
- • 100g fine semolina or wheat flour
- • 750ml whole milk (or half milk, half water)
- • 60ml extra virgin olive oil
- • 1 tbsp green anise seeds (matalahúva)
- • Strip of peel from 1 unwaxed lemon
- • 75g sugar, 1/2 tsp ground cinnamon
- • 2 slices crusty bread, cut into cubes for croutons (coscorrones)
Preparation Steps
Heat olive oil in a wide saucepan. Fry bread cubes until crisp and golden brown. Remove and drain croutons on paper towels. In the remaining hot oil, fry the lemon peel and anise seeds for 1 minute until fragrant; discard lemon peel.
Remove from heat, let cool slightly, and whisk in the semolina. Cook over low heat for 2 minutes to gently toast the flour without burning.
Slowly pour in the milk in a thin stream while whisking constantly to prevent lumps. Add sugar and cook gently for 8-10 minutes, stirring continuously, until thick and glossy like custard.
Pour into deep ceramic bowls. Top with crispy fried croutons and a generous dusting of ground cinnamon. Serve warm.