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Prep Time
40 min.
Cooking Time
50 min.
Serves
4
Difficulty
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About This Recipe
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.
In lists at 0 people
In lists at 0 people
Cooking
Cooked
Planned
Ingredients List
Total ingredients: 5
Serves:
Boiled millet - 200 g
Water - 650 ml
Dried Provençal herbs - 2 tbsp
Salt - 7 g
Olive oil - 2 tbsp
Nutrition Facts
Serves:
🥓
Fat
34г
🍚
Carbohydrates
54г
🥩
Protein
12г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Preheat the oven to 200 C. Line a baking tray with baking paper.
Step 2
Rinse the millet in hot water until the water becomes clear.
Step 3
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!
Step 4
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.
Step 5
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.
Step 6
When the water is absorbed, transfer the cereal to a rectangular baking dish greased with olive oil. Leave for at least 10 minutes.
Step 7
Turn the cooled porridge onto a board and cut into “sticks” 1.5x77-10 cm.
Step 8
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.
Enjoy your meal!
Follow the instructions step by step