One of my favorite things about writing The Homemade Flour Cookbook was the chance to step outside the normal bounds of how I use grains/flours. There is a fun in-between of the whole grain and flours that can serve a few different uses. Cracked grains work great for morning porridge or as soup thickeners. Or in the case of this dish, polenta. This millet polenta is one of my favorite recipes that I use time and again. The texture is similar to corn-based polenta but is made from pulsing the whole grain in a blender to make a course flour. Better yet- the millet polenta sets up just like traditional polenta, meaning leftovers can easily be fried the next day.
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Use slightly cracked millet for a creamy polenta base- perfect for roasted vegetables and eggs.
Heat oven to 400˚ F.
Tips & Tricks: The recipe in the book calls for using onions and garlic but I really love the tang of the sharp cheddar- I don't like to cover it with the onion flavor. However, you can mince onion and soften it in a bit of oil before adding the polenta.
Always taste the polenta before adding salt. Different brands of vegetable broth have different salt levels and it can be easy to over salt.
Stock up: get the pantry ingredients you will need: millet, asparagus
Nutrition: see the information.
As mentioned above, I use this recipe a lot. The polenta base is perfect year-round and compliments so many different vegetables. Also, it's naturally gluten-free without a corn base. Just a word of caution- like with any homemade flour, if you crack extra and plan on storing it, keep it in the refrigerator. Freshly ground flour can go rancid fairly quickly!
Vegan: While the cheddar/polenta combo really makes this dish for me, you could leave out the cheese and butter. One of my favorite alternatives: roasted garlic. I've added quite a few roasted garlic cloves for flavor and a bit of creaminess.
Toppings: A few seasonal suggestions: tomato bruschetta for summer, roasted sweet potato for fall, or a roasted Brussels sprout/shallots for winter.
Grill it: If you don't want to mess with turning the oven on for the asparagus, it's the perfect time of year to turn the grill on. Get a stainless steel grilling pan to use with the vegetables.
I have a grain hoarding problem in that I keep too many on hand at all times. I'm overly stocked. However, for people who are just starting out or just want a few key grains to keep on hand, I always tell them to pick up millet. It's quick cooking, doesn't have as strong of flavor as quinoa, and can be used in so many different ways. A few of my favorite millet recipes:
Garlic Spinach with Millet and Eggs
Moroccan Carrot Salad with Millet
Creamy Millet Porridge with Strawberries
This looks amazing!
This looks delicious.
Love your video! I have been using millet a lot more lately and find it to be incredibly versatile. This looks savory and yummy.
Can we add corn oil instead olive oil. I really like this recipe I will soon try this 🙂
This looks delicious! Can' t wait to try!
This sounds very interesting, and I'm guessing one could do it with regular corn polenta, too. It's been a very long time since I've had millet, and I'm not sure how my husband would like it. We just got home from a long trip so I need to make sure I make plenty of things he likes before I try something he would consider strange…
Of course, regular polenta will work!
Can't wait to try this for lunch today as I need to explore millet since I can't eat corn or gluten right now and am missing a creamy polenta. Thank you!
This was good, but I think the directions are missing a key phrase regarding placing the millet in the broth *with the water*? Just using the broth it was way too thick way before 12 minutes so I added additional water, but probably not the full cup and a half. For some reason I thought the water might be for poaching the eggs until I read the recipe all the way through again. The addition of cheddar cheese was delish! I couldn't use butter and forgot all about adding olive oil instead. Thank you for my first millet recipe!
Ah! Sorry about the confusion- yes, you are correct and I've updated the recipe.
So polenta is like my favorite thing EVER, but I've never tried it with millet! It looks wonderful! Does this technique work with other grains too?
I've never tried with other grains but I can imagine it would- I'll be using sorghum next!
Looks so yummy! 🙂
Love, Natascha from SJMB ♡
This looks amazing, and simple enough for me to cook! Thank you!!
Laura 🙂
Hello , This looks amazing post. I love this receipe. A delicious preparation you have shared here using millet. This looks savory and yummy and simple enough for me to cook. The step by step is easy for cooking. I must try this lovely receipe.
I made this for dinner last night and it was fantastic. Since it didn't require a lot of work or time, it was perfect for something satisfying after the gym. It was the first time I ever cooked with millet and I will definitely be doing so again! Thanks for sharing - have bookmarked a few of your other recipes to try next.