Cheesy Millet Polenta with Roasted Asparagus

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 2 servings 1x


Use slightly cracked millet for a creamy polenta base- perfect for roasted vegetables and eggs.




  • 1/2 pound asparagus
  • 1 medium shallot
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Millet Polenta (see note):

  • 1 cup uncooked millet
  • 1 1/2 cups low sodium-vegetable broth
  • 1 1/2 cups water
  • 2 ounces sharp cheddar cheese
  • 2 tablespoons butter
  • 1/4 teaspoon salt (see note)
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 2 teaspoons olive oil


  1. Heat oven to 400˚ F.

  2. Trim ends from asparagus and slice shallot into 1/8″ thick half-moons. Place on a sheet tray (with parchment paper if desired) and toss with olive oil, salt, and pepper. Roast until the asparagus and shallots are starting to char, 22 to 25 minutes.
  3. While asparagus is roasting, pulse millet in a food processor or blender until the mixture resembles a course flour/meal. Place in a pan with the vegetable broth and water. Bring to a boil, reduce to a simmer, and cook for about 12 to 15 minutes, whisking frequently. Polenta should be thickened and any pieces of millet should have softened. Remove from heat and stir in the butter/cheese, whisking until smooth. If the polenta has thickened too much, thin with a bit of milk.
  4. Heat olive oil in a large pan and crack eggs into the pan. Cook to desired liking.
  5. Assemble the polenta but dividing the millet polenta into two bowls. Top with asparagus followed by fried egg. Serve with hot sauce if desired.


Recipe Notes

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.


  • Serving Size:
  • Calories: 812 kcal