Sweet Poleas (Spanish Porridge)

Name: Sweet Poleas (Spanish Porridge)
Total time: 900 s
Yield: Serves 3 servings
Ingredients: 2 cups whole milk (500 ml); 1 strip lemon peel; 3 tablespoons olive oil (40 ml); 1/3 cup sugar (60 g); 1/2 cup cake flour (70 g); Ground cinnamon; 1 tablespoon anise seeds

José Antonio Pena Navarro @cook_8194226

Sevilla.

A classic recipe that’s been enjoyed for generations. It gives you energy and the nutrients you need for a busy workday. You can enjoy this recipe as a first course, second course, or dessert. You can also add some fried or toasted bread pieces.

José Antonio Pena Navarro @cook_8194226

Saved

Ingredients

15 minutes

Serves 3 servings

2 cupswhole milk (500 ml)
1 striplemon peel
3 tablespoonsolive oil (40 ml)
1/3 cupsugar (60 g)
1/2 cupcake flour (70 g)
Ground cinnamon
1 tablespoonanise seeds

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Steps

15 minutes

1

Heat the olive oil in a pan.
2

Add the lemon peel and fry over low to medium heat so it doesn’t burn and turn bitter.
3

Once the lemon peel is golden, add the anise seeds.
4

When the anise seeds are toasted but not burned, turn off the heat and strain the oil.
5

Return the flavored oil to the pan over low heat and carefully add the milk. Be cautious, as adding milk to hot oil can cause splattering.
6

Add the sugar.
7

Add the flour.
8

Stir well until the mixture reaches the consistency of a light béchamel sauce.
9

Turn off the heat and pour the mixture into your desired serving dish or dishes. Sprinkle with ground cinnamon. If you like, cut bread into small cubes and fry in oil. Once ready, add them to the poleas and enjoy.
10

Thank you and enjoy your meal!