Millet is a very versatile grain that can be used to make all sorts of dishes, including porridge and beer. In this recipe for millet polenta, it is turned into a firm patty that can be fried or baked. The result is a deliciously crispy exterior and creamy interior that is a perfect complement to most meals.
Millet is a delicious gluten-free grain that provides a nutritious alternative to cornmeal and polenta. It is a staple crop in many semiarid countries. And is very affordable when compared to other gluten-free grains.
It is also high in fiber and many vitamins and minerals. And offers high nutrient value when compared to other grains like rice, wheat, and corn.
Serving Millet Polenta
Millet polenta is every bit as firm and sticky as corn polenta. So it can be served in any recipe calling for corn polenta!
Here are a few delicious serving options:
- Top oven-baked millet with slices of mozzarella cheese, and broil for 2 minutes until the cheese is bubbling.
- Serve pan-fried millet with any richly flavored sauce. Tomato sauce, pesto, or ratatouille are all perfect with millet.
- Make crispy polenta fries.
- Turn grilled polenta into mini pizzas.
Flavoring millet Polenta
Millet is a very mild-flavored grain. It is perfect for taking on all sorts of different flavors. And since it is so mild, just a little added flavor will go a long way.
The basic recipe (below) uses broth for the main flavor. If you want to add different flavors to your millet polenta, then feel free to replace some or all of the broth with water and adjust the salt as needed.
Here are a few ways to add extra flavor to your polenta.
- Garden herb: Add 1/2 cup of mixed fresh herbs to the cooling millet. A combination of parsley and chives is delicious.
- Garlic: Finely dice 4 cloves of garlic and add them to the millet before cooking, so they can infuse the millet while cooking.
- Pesto: Add 2 diced cloves of garlic to the cooking millet. Then after the millet has started to cool, stir in 2 Tbsp of chopped basil, and 1/4 cup grated Parmesan cheese.
- Rosemary: Stir 1/4 cup of finely diced white onion and 2 Tbsp of chopped rosemary to freshly cooked millet so that the onion cooks slightly as the millet cools.
- Buttery: For really creamy polenta cook the millet with 1/2 cup of butter, 1/2 cup of water, and 2 cups of broth. Salt to taste.
- Briney: I love using leftover vegetable brine in my cooking. Millet will quickly take on the flavor of whatever brine you happen to have in your kitchen! To make cook millet with brine, simply replace the broth with a mix of 1/2 brine and 1/2 water. You my not need any additional salt depending on the saltiness of your brine.
Millet polenta is delicious baked or fried. Serve it with your favorite pasta sauces. Or top it with cheese and bake it for a pizza-like dish. See the sections above ways to flavor and serve your millet polenta.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side dish
- Method: Baked
- Cuisine: Italian
- Diet: Gluten Free
- 1 cup of millet (see notes)
- 3 cups of broth
- 3/4 tsp salt, to taste
- Herbs and other flavors (see section above for options)
- Mix millet and broth in a medium-sized pot.
- Bring the broth to a boil, reduce the heat and simmer for 20 minutes with the lid on. Stir occasionally to ensure even cooking. The millet is done when the water has fully absorbed.
- Stir in the salt. Taste and adjust salt as needed. The exact amount will depend on the saltiness of the broth.
- Serve the millet right away for soft, creamy polenta. Alternatively, press the millet into a greased pan and leave it to cool for a few hours or overnight.
- When you’re ready to cook firm millet polenta, turn the millet out onto a cutting board. It should come out as one big loaf. Slice into thick slices for cooking.
- Fry the millet slices in oil on medium heat until warm through and browning. Or bake on an oiled cookie sheet at 400 F for 20 minutes.
- I making millet either in a glass loaf pan for square pieces or in a springform cake pan (affiliate links) for triangular wedges.
- Soaking and pre-fermenting millet will help to improve the nutritional value of the grain. Here’s how to ferment millet prior to cooking. There is no need to adjust the cooking liquid as millet will still absorb plenty of liquid after soaking.
Keywords: Gluten free, vegan, corn-free, diary-free, egg-free, simple, healthy, baked, fried, 5 ingredients or less, dinner, breakfast, lunch, fall, winter, spring