The pastries are a reminder of a past when the cereal was a staple food in the area. At the Parador Costa da Morte they bake them ‘na folla’, wrapped in fig leaves
Corn – Called “Millo” in Galician – Holds a Special Place in Galician Culture
Corn, or millo in Galician, has played a significant role in Galician culture since it began being cultivated in the region in the 17th century. It became part of traditional recipes and was a staple food, typically produced for personal consumption and as animal feed. Although corn’s importance has waned over time, remnants of dishes featuring it as the star ingredient can still be found, both savory and sweet. One such dish is bolos de millo na folla. The folla refers to the fig leaf on which these small corn buns are baked, serving as a natural mold that lightly perfumes the dough.
In the modern Parador Costa da Morte, located in Lourido (A Coruña) and overlooking its beach, this traditional sweet treat is prepared. The head chef, Paloma Riveiro Pazos, strives to capture the region’s gastronomy by using local ingredients. Naturally, corn could not be left off the menu. If you’d like to learn how she makes these bolos, watch the video above.
Ingredients
For around 14 bolos:
- 400 g of cornmeal
- 400 ml of whole milk
- 250 g of sugar
- 2 eggs
- 4 egg yolks
- 6 fig leaves
- Powdered sugar (optional)
Instructions
- Place the cornmeal in a bowl, and sift it if it’s too coarse.
- Heat the milk with the sugar, and just before it reaches a boil, pour it over the cornmeal.
- Knead the mixture, incorporating the eggs one by one, starting with the whole eggs, then the yolks.
- Prepare 14 muffin molds by placing a piece of fig leaf at the bottom of each one.
- Using two spoons or a piping bag, add a portion of the dough into each mold, about the size of a walnut.
- Bake at 170°C (about 340°F) for 15 minutes until golden brown.
- Let the buns cool at room temperature, then remove from the molds.
- If desired, sprinkle with powdered sugar.