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.