A must on every table.



Bring salted water to the boil in a large pot with a tablespoon of oil.

Sprinkle in the flour, stirring continuously to prevent lumps from forming.

Keep stirring slowly for about an hour, until the polenta comes away from the sides of the pot, and serve hot as a side dish with meat, mushrooms, cheese and stews, including vegetables.


  • 1.6 litres of water
  • 400 g of maize flour
  • One tablespoon of salt
  • One tablespoon of oil

Our advices

A selection of restaurants to savor traditional Occitan dishes.