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in this form as a side dish or hot cereal.)
Pack the cooked millet into a 9 x 5 loaf pan. Smooth the surface of the millet using a spatula
or spoon.
Place wax paper over the millet, and chill for several hours or overnight.
When chilled thoroughly, remove the wax paper.
The polenta is easily removed from the pan by simply turning the pan over. The polenta should
release from the pan as one congealed mass.
Cut the polenta into 1/4 to 1/2 inch slices. The 1/4 inch slices will cook more rapidly and
can be sautéed while the 1/2 inch slices will require frying.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat.
Place the slices in the heated oil and cook until well heated and browned. Sauté 1/4 inch slices
2 to 3 minutes per side. Fry the thicker slices (1/2 inch) for a total of 10 minutes or more.
Turn thin slices only once when sautéing, but turn as needed when frying thicker slices.
Serve immediately. The millet polenta can be served in a variety of ways. Use it as an appetizer
or entrée accompanied with salsa. Serve it with meat, fish, or poultry; as a substitute for potatoes
or rice; or cover it with steamed or stir-fried vegetables. With the addition of butter and syrup,
it can be served as a breakfast dish.
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