Millet porridge with pumpkin, baked in a pot

4 servings

60 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 484
• Proteins: 12.9g
• Fats: 28.4g
• Carbohydrates: 44.6g

Ingredients

• Millet: 1 glass
• Milk: 2 glass
• Butter: 3 tbsp
• Cream: 0.5 glass
• Chicken egg: 1 pc
• Pumpkin puree: 1 glass
• Salt: to taste

Cooking steps

1. Sort the millet, rinse in boiling water, pour in 2 cups of hot water and bring to a boil.

   Required ingredients:

   • Millet: 1 glass
   • Milk: 2 glasss

2. Salt the porridge, remove the foam, and evaporate the water over high heat.

   Required ingredients:

   • Salt:  to taste

3. Pour hot milk into the pot with porridge and cook first over medium heat, then on low heat until thickened.

   Required ingredients:

   • Milk: 2 glasss

4. Boil the egg hard, cool it down, peel it, and chop it finely.

   Required ingredients:

   • Chicken egg: 1 piece

5. Add pumpkin puree, cream, egg, and half a portion of butter to the porridge.

   Required ingredients:

   • Pumpkin puree: 1 glass
   • Cream: 0.5 glass
   • Chicken egg: 1 piece
   • Butter: 3 tablespoons

6. Grease the pot with the remaining oil, add the porridge, and bake in a preheated oven for 15 minutes.

   Required ingredients:

   • Butter: 3 tablespoons