Millet porridge with pumpkin and cheese
4 servings
120 minutes
A classic combination of millet and pumpkin, the sweetness of which needs to be pacified with a handful of any salty grated cheese. Before serving, add a little grated apple to the porridge.
Calories142.9kcal
Proteins6.4grams
Fats4.6grams
Carbohydrates20.3grams
1
Bake the pumpkin with the skin for an hour.
2
Pour water over the millet. Bring to a boil. Cook for another 15 minutes on low heat.
- Millet: 0.5 glass
- Water: 2 glasss
3
Scoop out the flesh of the baked pumpkin and mix it with millet.
- Pumpkin: 150 g
4
Put millet and pumpkin in the oven on low heat or under a thick towel for 30 minutes.
5
A minute before turning off, grate the cheese into the mixture and mix well.
- Cheese: 50 g
6
You can start setting the table after grating an apple into the porridge.
- Salt: to taste
