The gaude is a traditional peasant meal in Bresse. The recipe dates back to centuries when the European rural population fed mainly on corn porridge in the morning, at lunch and in the evening.
Lightly toast the cornmeal in a large heavy ungreased frying pan, preferably cast iron, over low heat. Cool. Stir through with 500 ml of water to form a porridge. Heat the remaining water with the salt. Stir the cornmeal porridge into the boiling water and cook for 45 min.
at low temperature, stirring continuously. Bring to the table hot, preferably with a little cold milk.
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