Creamy Cheesy Millet
A silky, polenta-style grain dish with Parmesan and fresh basil
Why This Recipe Works
This technique transforms millet from a fluffy grain into a silky, polenta-like side by simmering it until the seeds burst and release their starch. Toasting the grains first adds a layer of nuttiness that balances the richness of the Parmesan and milk.
Instructions
Heat the olive oil in a large saucepan over medium heat until it shimmers. Add the shallot and cook until softened and translucent, about 2 minutes. Stir in the garlic and cook until fragrant.
Add the millet and cook, stirring frequently, until the grains are toasted and smell nutty, about 3 minutes.
Stir in the water, milk, and salt. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer until the millet is very soft and has absorbed most of the liquid, about 25 to 30 minutes—the seeds should look like they have burst and the texture should be loose and creamy.
Remove the pan from the heat and stir in the Parmesan and basil. Season with pepper to taste and serve immediately while the millet is still warm and creamy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
