Sevilla, Andalusia
One of the oldest surviving Andalusian desserts — a thick, smooth pudding of flour or breadcrumbs cooked in olive oil with anise, honey, cinnamon, and milk. Poleá is Moorish in origin and composition: the warm-spice and honey combination, cooked in olive oil rather than butter, with a porridge-like texture, has no equivalent in northern European cooking but direct relatives in North African and Middle Eastern kitchens. In Sevilla, poleá is traditionally eaten during Semana Santa (Holy Week) — a Lenten dessert that has survived for centuries without modification. Some households add a few currants and pine nuts for additional texture.
Toast the flour briefly in warm olive oil to remove the raw flavour — this is the roux stage. Add milk gradually while stirring continuously to prevent lumps. Add anise liqueur (anis del mono or similar) and honey. Cook on low heat, stirring constantly, for 15-20 minutes until very thick. Remove from heat and season with cinnamon. Cool slightly before serving — it should be warm, not hot.
The texture should be thick enough to hold its shape briefly on a spoon before flowing — like a thick crème anglaise. Serve in small cups as a tapa-sized dessert — poleá is rich and filling. The addition of pine nuts (toasted) and currants provides textural contrast. Pair with fino sherry or anis. This is one of the few desserts in Spain where good olive oil is used as a cooking fat rather than a finishing element.
Not toasting the flour first — produces a raw flour taste. Not stirring continuously — lumps form. Serving too hot — the flavours need a moment of cooling to integrate. Using too much anis — the anise can overwhelm the honey-milk balance.
The Food of Spain by Claudia Roden