Cruchade, like millasson was originaly made with millet before the advent of corn, a plat des pauvres for the country people in the Dordogne and Landes.
Today cruchade is the same as polenta. You might find a savoury version made with with duck fat and fritons or (more common), sweet cruchade cut up and fried or grilled as cruchade Bordelaise or rimotes de Gaby (crunchy strips or galettes flavoured with sugar and rum). In Bordeaux you can buy them ready made to fry up at home.
A good place to try cruchade old fashioned way is at the delightful Écomuseee de Marquèze in the Landes.
Other names for cruchade include cruishada, cruchard, milhade, crechade, milhas, pastet, armoton, rimota, broyo, escaoùton, escoton or querchade.
Image by les chevaliers