Millet casserole
4 servings
40 minutes
Millet casserole is a traditional dish of Russian cuisine that embodies the coziness and simplicity of rural life. Millet cooked in milk turns into a tender base, while the addition of eggs and sugar gives the casserole airiness and a light sweetness. Baked to a golden crust, it has a soft, almost creamy texture inside and a crispy top. This versatile dish can be served as a nutritious breakfast, sweet dessert, or even as a side dish to the main course. The casserole is good both warm and cold, and its flavor can be enriched with berries, fruits, or honey. Historically, millet casserole was popular in Russian villages as a hearty and affordable food that provided energy for the whole day.
1
Cook millet in milk, considering it should increase in size by 3-4 times. The porridge should not be thick.
- Millet: 1 glass
- Milk: 0.5 glass
2
Mix eggs (5 or 6 depending on size), sugar, and salt in a bowl. You can add more sugar for a sweeter casserole.
- Chicken egg: 5 piece
- Sugar: to taste
- Salt: to taste
3
Pour half of the mixture over the cooked millet and mix well. Pour into a baking dish. Drizzle the remaining mixture on top for a nice and tasty crust.
- Millet: 1 glass
- Chicken egg: 5 piece
- Sugar: to taste
- Salt: to taste
4
Bake in the oven at 180–200 degrees until a nice crust forms.
