Name: Baked "polenta" made from millet
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 4
Cuisine: Ukrainian
Ingredients: Boiled millet - 200 g; Water - 650 ml; Dried Provençal herbs - 2 tbsp.; Salt - 7 g; Olive oil - 2 tbsp.

Real polenta is made from corn grits, but millet is closer to home and will soon become trendier. So, give it a try: it's a side dish, a filling element for a green salad, and a base for bruschetta. And simply a snack, after all.

Preheat the oven to 200 C. Line a baking tray with baking paper.

Rinse the millet in hot water until the water becomes clear.

Heat a dry frying pan over medium heat, add the millet and fry, stirring, until the grain becomes dry, translucent and golden. Don't let it burn!

Carefully pour in the water (it will splatter in the hot pan!), add salt and stir in the herbs de Provence. Increase heat and bring water to a boil.

Cover the pan with a lid, reduce heat to low and cook for 15 minutes until the water is absorbed. If you stir the cereal while cooking, it will become more viscous. Remove from the stove, close the lid and leave for 10 minutes.

When the water is absorbed, transfer the cereal to a rectangular baking dish greased with olive oil. Leave for at least 10 minutes.

Turn the cooled porridge onto a board and cut into “sticks” 1.5x77-10 cm.

Brush each “stick” with olive oil on all sides, transfer the baking sheet and bake for 40 minutes, until golden brown. Halfway through the process, turn the baking sheet so that the sticks brown evenly. Serve with sauces of your choice.

Baked "polenta" made from millet

Ukrainian

Приготуйте на свято цей ефектний і смачний салат з баклажанами, куркою та грибами. Оригінальне оформлення та неперевершений смак неодмінно сподобається гостям та рідним. Усі інгредієнти чудово поєднуються між собою, роблячи смак страви гармонійним. Волоські горіхи та часник чудово підкреслюють запечені баклажани, додаючи їм пікантності. За бажанням куряче філе можна замінити м'ясом стегна, воно більш соковите. Салат виходить смачним і ситним, обов’язково спробуйте!

<p>Салат з баклажанами, курячим філе, печерицями та волоськими горіхами</p>

Сьогодні в меню найсмачніша літня закуска - хрусткі, ароматні та дуже смачні малосольні огірки в банці! Приготовані за цим рецептом, вони можуть довго зберігатися в розсолі, не змінюючи свої смакові властивості. З часом овочі не стають більш солоними, тому я завжди готую декілька баночок наперед. Рецепт дуже швидкий і простий, а результат перевершить всі ваші очікування. Молодий часник, ароматна зелень та пряні спеції надають овочам приголомшливий смак та чудовий аромат. Рекомендую обирати для рецепта свіжі і пружні молоді огірки з тонкою шкіркою та недозрілим насінням.

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Baked "polenta" made from millet

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