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Millet Polenta Recipe
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Millet Polenta Recipe
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The subtle sweetness of millet provides a delicious flavor to this polenta variation – a perfect accompaniment for any main dish and a great substitute for potatoes.
Millet Polenta Recipe (+)
Directions
In a medium or large saucepan, bring 3¼ cups liquid (water, broth, or stock) to a boil. Add 1 cup of rinsed millet and return to a boil. Reduce the heat to low, cover the pan, and cook for 45 minutes. The texture should be similar to porridge or mashed potatoes. (The millet can be served 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.
Container
: Medium or large saucepan, 9 x 5 loaf pan, and a large skillet
Prep Time
: 15 minutes
Cook Time
: 1 hour
Serving Size
: 2 slices
Servings
: 9
Enter desired servings
:
Ingredients
-
1 cup water, broth, or stock
-
1 cup millet, rinsed
-
2 tablespoons olive oil
salt and pepper to taste
Optional: salsa or other favorite condiment
Millet Polenta recipe - Ratings & Reviews
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Submitted by: Love Food
Date: 2007/12/08
"This was surprisingly good. I put butter and syrup on it for breakfast."
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Millet Polenta recipe - Related Content
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This form of the northern Italian cornmeal-based dish trades the bright yellow of the more typical polenta for an earthier, tan-colored version.
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This creamy cornmeal dish is standard fare in Northern Italy and is a wonderful accompaniment for meat or vegetables. It can be used immediately when soft (something like mashed potatoes) or allowed to cool and firm up; it is then cut into strips or other shapes and fried or baked.
Cooking Tips & Advice
Cooking Millet
Hot Liquid Cooking Techniques for Grain | Cooking Millet The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ...
Glossary Terms
Millet
A variety of related plants bearing small seeds used as a food source. The plants may grow to a height of up to six feet and feature large seed heads, which bear many tiny seeds ...
Polenta
An Italian cornmeal dish that is generally enriched with eggs, butter, cream or cheese. The dish is cooked and served hot with butter, cheese or sauce, but is often cooled, ...
Millet Flour
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USDA Nutrition Facts
Millet puffed
Millet cooked
Millet raw
Quick Tags
American
Breakfast
Brunch
Cook Range
Dinner
Easy
Entree
Hot
Italian
Lunch
Mediterranean
Side Dishes
Vegetarian
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