Millet Polenta
4 servings
40 minutes
Millet polenta is a cozy dish of Italian cuisine that combines delicate creaminess with rich flavor. Historically, polenta was made from corn, but the millet version adds a unique texture and nutty undertone. Millet is first boiled in water and then enriched with milk, cream, and spices to become a velvety mass. Baking in the oven gives it firmness for slicing into portions. Garnishes like sautéed mushrooms or meat with onions enhance the flavor palette, while added cheese gives the dish an exquisite richness. Millet polenta is an ideal choice for a cozy dinner that pairs well with greens as well as hearty meat additions, delighting with its simplicity and depth of flavor.
1
We take millet and rinse it well.
- Millet: 100 g
2
Pour hot (boiling) water to cover all the millet.
- Millet: 100 g
3
Cook on low heat for 10 minutes.
4
Then we add milk, cream, egg, and spices, and mix everything.
- Milk: 1 glass
- Cream: 100 ml
- Chicken egg: 1 piece
5
Grease the baking dish with oil and add the millet.
6
Bake for 20 minutes until done.
7
While the millet is cooking, we sauté the mushrooms (I have champignons) with onions.
- Mushrooms: 100 g
- Onion: 2 heads
8
In another pan, we fry the finely chopped meat with onion.
- Meat: 200 g
- Onion: 2 heads
9
Before readiness, we add cheese to both the meat and the mushrooms.
- Grated cheese: 1 tablespoon
- Grated cheese: 1 tablespoon
10
The millet polenta is ready — it can be cut.
11
We cut pieces and serve with mushrooms or meat and greens, as everyone likes, or with both.
