Millet polenta is a dish I invented recently. I call it polenta because it is similar in texture to corn polenta.  I consider millet a superior grain for multiple reasons. For one, it’s high in protein and minerals. Second, it’s an alkalizing grain, a great antidote to the highly acidic standard Western diet.

What you need:

• ¾ cup washed millet
• 2 cups water
• ½ cup chopped fresh herb, such as parsley or cilantro
• 1 Tablespoon EVOO
• ½ teaspoon unrefined sea salt
• 2 Tablespoons raw sunflower and pumpkin seeds

What you do:

• Put millet in a 1-quart saucepan with water. Bring to a boil and then turn down to low.
• Cook until water is fully absorbed, for about 20 minutes.
• Let millet sit uncovered for approx. 5 minutes.
• Combine millet, olive oil, fresh chopped herb, and sea salt.
• Pour into an oiled 8” square pan. Top with seeds.
• Slice and serve.

Bueno appetito! To your health with this delicious millet polenta.

Click here for another delicious whole grain recipe for orange and pecan quinoa.

Filed under: Alkalizing, Dairy-free, Foods for energy, Gluten-free, Grains, Vegan, Vegetarian, Wheat-free