Millet porridge with pumpkin, baked in a pot
4 servings
60 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories484kcal
Proteins12.9grams
Fats28.4grams
Carbohydrates44.6grams
1
Sort the millet, rinse in boiling water, pour in 2 cups of hot water and bring to a boil.
- Millet: 1 glass
- Milk: 2 glasss
2
Salt the porridge, remove the foam, and evaporate the water over high heat.
- Salt: to taste
3
Pour hot milk into the pot with porridge and cook first over medium heat, then on low heat until thickened.
- Milk: 2 glasss
4
Boil the egg hard, cool it down, peel it, and chop it finely.
- Chicken egg: 1 piece
5
Add pumpkin puree, cream, egg, and half a portion of butter to the porridge.
- 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.
- Butter: 3 tablespoons
