Millet Polenta

Millet polenta is a delicious vegetarian and gluten-free dinner option.

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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.


Units Scale
  • 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)


  1. Mix millet and broth in a medium-sized pot.
  2. 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.
  3. Stir in the salt. Taste and adjust salt as needed. The exact amount will depend on the saltiness of the broth.
  4. 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.
  5. 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.
  6. 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