Millet porridge in pots

For this recipe of millet porridge in a pot in the oven, you can use a variety of dried fruits, besides raisins and prunes, such as dried apricots, dates, or dried persimmons. Peel and core the apple, then cut it into 1–1.5 cm cubes.

Thoroughly wash the dried fruits in warm water to remove any impurities. If the prunes are large, cut them into 2–4 pieces. Transfer the dried fruits along with the raisins to a small bowl, pour boiling water over them, and let them sit for a few minutes, then drain the liquid.

To ensure your millet porridge in a pot turns out crumbly, delicious, and free from bitterness, it's crucial to rinse the groats thoroughly. Transfer them to a deep bowl, pour boiling water over them, stir well, and immediately drain the water. Repeat this procedure once more.

Place the prepared cereal into a 900 ml ceramic or clay pot. Top with raisins, prunes, and apple pieces, then lightly salt – a pinch is enough. If you prefer a very sweet porridge, almost a dessert, add 1 tablespoon of sugar.

Gently warm the milk to room temperature. If you wish to make the porridge less caloric, you can dilute the milk with warm water in a 1:1 ratio or use skim milk. In any case, millet porridge cooked in milk in a pot will turn out incredibly delicious.

Pour milk over the millet, then add 1 tablespoon of butter on top (you can add more, to taste), and cover the pot with a lid. Place the pot on a baking sheet and put it in the oven. Set the temperature to 160°C and bake for 50 minutes. Once your fluffy and delicious millet porridge is ready, remove it from the oven.

Carefully stir the contents of the pot and spoon the porridge into individual serving bowls. If desired, you can add another pat of butter to each. Serve immediately – millet porridge straight from the pot is especially delicious!