By Martha Rose Shulman
- Total Time
- The firm millet will keep for 2 or 3 days in the refrigerator.
- Rating
- 4(28)
- Notes
- Read community notes
Leftovers of this savory polenta – if you have any – can be reheated in a pan, grilled or eaten cold. There are two ways to make this dish.
One thing I like best about this savory polenta is that if you do have leftovers, you can reheat them or grill them for quick meals, or even eat the leftovers cold. Take them to work or pack them in a lunchbox. I have made this dish two ways: In the first, shown here, roasted peppers are stirred into the millet halfway through. In the second version, peppers and onions are sautéed with garlic.
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Ingredients
Yield:Serves 6
- 2red bell peppers, roasted
- 1cup millet
- 4cups water (or stock)
- 1teaspoon salt
- 1tablespoon butter (more to taste)
- ⅓cup freshly grated Parmesan
- Freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
189 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 7 grams protein; 511 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat oven to 350 degrees. Peel, seed and dice roasted peppers. Season with a little salt if desired and set aside.
Step
2
Heat a 10-inch cast iron skillet over medium-high heat and add millet. Toast, stirring or shaking the pan, until grains begin to pop and smell toasty, sort of like popcorn. Add water or stock and salt.
Step
3
Transfer pan to the preheated oven. Set timer for 25 minutes. When it goes off, stir in peppers. Bake for another 20 minutes. Stir in butter and if there is any liquid remaining in the pan, bake for another 5 to 10 minutes, until millet is thick and no more water or stock is visible in the pan. Remove from oven and stir in Parmesan. Serve right away or allow to cool in the pan, or spread in a small sheet pan, baking dish, or cake pan if desired. When it is solid, cut into squares, slices or rounds, which you can grill, fry, or layer in a gratin.
Ratings
4
out of 5
28
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Cooking Notes
M
Savory and satisfying -
I used a good concentrated bouillon for the stock with a splash of dry white wine, and roasted red and yellow peppers. I toasted the millet in a comal and baked the whole thing in a wide ceramic dish in my toaster/convection oven. I didn't use or miss the parmesan. It was delish both right out of the oven and toasted the next day.
I will make it again. 2/2016
satya
This was surprisingly delicious. Having celiac’s disease, I am always looking for alternatives for grains I can eat. I’d never had millet before and I expected it to be bland, but this was flavorful and so satisfying. I used broth instead of water and it lasted me for four meals. The first few I added black beans and the last serving I grilled in a pan. I will definitely be making this again
satya
This was surprisingly delicious. Having celiac’s disease, I am always looking for alternatives for grains I can eat. I’d never had millet before and I expected it to be bland, but this was flavorful and so satisfying. I used broth instead of water and it lasted me for four meals. The first few I added black beans and the last serving I grilled in a pan. I will definitely be making this again
Roberta Bayley
Millet is actually a seed, not a grain.
M
Savory and satisfying -
I used a good concentrated bouillon for the stock with a splash of dry white wine, and roasted red and yellow peppers. I toasted the millet in a comal and baked the whole thing in a wide ceramic dish in my toaster/convection oven. I didn't use or miss the parmesan. It was delish both right out of the oven and toasted the next day.
I will make it again. 2/2016
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