This millet polenta is my favorite way to eat millet. It tastes very much like corn without the high levels of inflammatory omega-6’s.
Serves: 6
Prep time: 10 minutes
Cook time: 1 hours, 20 minutes
Source: Natural Gourmet Institute
Ingredients
- 1 cup sweet potato (peeled and chopped, 1/4)
- 2 tablespoons ghee or coconut oil
- 1 small onion (finely chopped)
- 4 cloves garlic (minced)
- 2 sprigs fresh thyme (stems removed)
- 1 bay leaf
- 4 cups water or homemade vegetable broth or chicken broth
- 1 cup millet (soaked overnight, drained and rinsed)
- 1 teaspoon sea salt
- 1/2 cup arrowroot (for pan-frying only)
- 1 bunch fresh flat-leaf parsley (minced)
Directions
In a heavy 2- to 3-quart saucepan, melt ghee or oil over medium heat. Add sweet potato and onion, and saute’ for 5 minutes, stirring frequently with a wooden spoon to prevent browning. Add garlic, thyme and bay leaf, and saute’ for 3-4 more minutes.
Add water or stock, millet and salt, and bring to a boil. Reduce heat to low, cover and cook for 45-50 minutes. Stir vigorously several times during the course of cooking to help release soft starch in millet and to prevent sticking. Remove millet from heat when it turns soft and creamy. Set aside to rest, covered, for 5 minutes. Discard bay leaf.
Lightly oil a 6- to 8-cup capacity baking dish. Pour polenta into baking dish, smooth stop with a moistened spatula. Set polenta aside to cool to room temperature, then refrigerate, uncovered, until fully set, about 30 minutes.
Cut into shapes (triangles, squares, etc.) for further cooking.
Pan-Fried
Heat oil at a depth of 1/4″ in a wide heavy saute’ pan over medium heat. Dredge polenta in arrowroot; tap well to remove excess coating. When oil shimmers, add sliced polenta and fry until golden and crisp. Flip to crisp other side. Drain on paper and serve hot.
Baked
Heat the oven to 350F. Brush a cookie sheet with oil and place polenta on top. Allow some space between pieces and brush lightly with oil. Bake 30 minutes or until golden brown.
See Also
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