Millet Polenta with Romesco | Naturally Ella

One of the reasons I tout cooking in small batches of components is because it makes meals super simple and fast. Take for example, this romesco polenta. It seems like I always have romesco on hand (it’s a favorite in our house) and this millet polenta is fast to whip up or reheat. Combine the two and it’s an easy lunch or light dinner. This romesco polenta is also the perfect base for adding roasted vegetables and cooked legumes. A few of my favorite ideas include topping the polenta with roasted broccoli/cauliflower, adding crispy chickpeas, or mixing in sweet potato to the polenta. Any way you prepare this, you will come out with a solid comfort meal.


Millet Polenta with Romesco

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings


An easy dinner or lunch featuring homemade millet polenta served with an easy romesco sauce.


  • [url] 1 recipe for millet polenta∞[/url]
  • [url] 1 recipe for romesco∞[/url]
  • Toasted sunflower seeds, for topping
  • Parsley, for topping
  • Olive oil, for topping


  • Make polenta and romesco according to directions.
  • Divide polenta into bowls and swirl in a few tablespoons of romesco. Top with sunflower seeds, parsley, and a drizzle of olive oil.


Tips & Tricks:  If you would like to make the polenta ahead of time, simple reheat by returning to a pot with enough water to thin the polenta. Heat and stir until creamy and hot.

Stock up: get the pantry ingredients you will need: millet, sunflower seeds, parsley

Romesco Polenta


This is a fairly simple pairing so the upgrades are pretty endless. I use this romesco polenta usually as a base for roasted vegetables but that’s just the beginning.

Cheese: Add goat cheese or another creamy cheese to the polenta base or top the dish with a crumble of salty feta.

Vegetables: As mentioned above, this dish is a vegetable’s best friend. Roast brassicas to throw on top, grill asparagus, or add a vegetable puree to the polenta (like sweet potato, butternut squash, or carrot).

Fried: Use leftover poleta and cut into wedges. Fry in a bit of oil until crisp on both sides then serve with a dollop of romesco and some cooked beans.

Millet Polenta with Romesco with Sunflower Seeds | Naturally Ella