How to Make Millet Polenta – Fresh, Fried or Baked

Millet is a delicious and nutritious alternative to corn polenta. Millet polenta will set up firm enough to fry or bake. I love how it takes on a deliciously crispy exterior. It can be a quick and easy side dish or serve it with a hearty pasta sauce for a main dish.

Flavouring Millet Polenta

Millet polenta is perfect for all sorts of different flavours. You can add flavour directly into the cooked millet, or top it with a rich sauce. Here are a few delicious serving options:

• Add in 1/2 cup of mixed fresh herbs to the cooling millet. A combination of parsley and chives is delicious.
• Stir in 2 cloves of diced garlic, 2 tbsp of chopped basil and 1/4 cup grated Parmesan cheese into the millet.
• Add 1/4 cup of onion and 2 tbsp of chopped rosemary to freshly cooked millet so that the onion cooks slightly as the millet cools.
• Top oven baked millet with slices of mozzarella cheese, and broil for 2 minutes until the cheese is bubbling.
• Serve millet with any richly flavoured sauce. Tomato sauce, pesto and ratatouille are all perfect with millet.

Millet Polenta

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Millet polenta is delicious as a side dish when served with butter and fresh herbs. It can be sliced and fried as a replacement for pasta with your favourite sauces. Or top it with cheese and bake it. See the section above for six different ways to flavour millet polenta.

• Author: Emillie
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Side dish
• Method: Baked
• Cuisine: Italian

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Ingredients

• 1 cup of millet (see notes if you want to soak and ferment the millet beforehand)
• 3 cups of broth
• 3/4 tsp salt, to taste
• Herbs and other flavours (see section above for options)

Instructions

1. Mix millet and broth in a pot.
2. Bring it to a boil and simmer for 20 minutes, stirring occasionally. The millet is cooked when the water has fully absorbed.
3. Serve the millet right away for soft polenta. Alternatively, press the millet into a greased pan and leave it to cool for a few hours or overnight.
4. When you’re ready to cook the millet, turn the millet out onto a cutting board. It should come out as one big loaf. Slice into thick slices for cooking.
5. Either fry in olive oil on medium heat until brown or bake on an oiled cookie sheet at 400 F for 20 minutes.

Notes

• I always pre-fermented my millet to improve the nutritional value of the millet. Here’s how to ferment millet prior to cooking.
• I like making millet either in a loaf pan for square pieces or in springform cake pan (affiliate links) for triangular wedges.

Keywords: Gluten free, vegan, corn-free, diary-free, egg-free, simple, healthy, baked, fried, 5 ingredients or less, dinner, breakfast, lunch, fall, winter, spring