Poleá

Edit links
From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by Zomno (talk | contribs) at 12:23, 1 March 2019 (expanded article). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Poleá or "pulley" (in Spanish: poleá) is a typical recipe of Andalusian cuisine, particularly the provinces of Seville, Huelva, and Cádiz. It is a variant of porridge typical of those consumed in hard times (it was a common dish during the Spanish Civil War). The dish is made with water, flour, salt, anise, milk, and sugar. Other ingredients (such as fruit, honey, anisette, cinnamon, or Galium aparine (cleavers)) are sometimes added. It is usually served with croutons of fried bread.[1][2][3]

See also

Gachas

References

  1. ^ Luzón, Felipe y Bárbara (9 July 2017). "Gachas, poleá o polenta". huelvainformacion.es (in Spanish). Retrieved 1 March 2019.
  2. ^ "Poleá" (in Spanish). Retrieved 1 March 2019.
  3. ^ Perles, Angie (16 January 2011). "Poleá (Cádiz)". Retrieved 1 March 2019.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Poleá&oldid=885653759"