Millet Polenta | Cooking Component

5 from 1 reviews

A delicious and easy corn-free polenta using cracked millet.


  • 1 cup uncooked millet
  • 1 1/2 cups low sodium-vegetable broth
  • 1 1/2 cups water
  • 1/4 teaspoon salt
  • 2 ounces sharp cheddar cheese, optional
  • 2 tablespoons butter, optional


  • Pulse millet in a food processor or blender, roughly 4 to 6 time, until the mixture resembles a course flour/meal.
  • Heat a medium pot over medium-low heat. Add the millet and toast the cracked grain for a couple minutes, until the millet becomes fragrant.
  • Add the vegetable broth, water, and salt. Bring to a boil, reduce to the lowest heat, and cook for about 18 to 20 minutes, whisking frequently.
  • Polenta should be thickened and any pieces of millet should have softened. If needed, add a splash more water to thin the polenta and cook for longer. Remove from heat and stir in the butter/cheese if using, whisking until smooth.


Tips & Tricks: Make ahead and reheat the next day with a bit of extra liquid.

Stock up: get the pantry ingredients you will need: Millet, Broth

Nutrition:  see the information.