Savory Millet Porridge with Parmesan and Basil
A creamy, comforting alternative to polenta or risotto
Why This Recipe Works
Millet takes on a creamy consistency similar to polenta when cooked with a combination of water and milk. Toasting the grains first adds a nutty depth that balances the richness of the Parmesan.
Instructions
Heat the oil in a large saucepan over medium heat until it shimmers. Add the shallot and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant.
Stir in the millet and cook, stirring often, until the grain smells nutty and looks lightly browned, about 2 minutes.
Add the water, milk, and salt and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until thick and porridgy, about 20 minutes, stirring occasionally to ensure nothing sticks to the bottom.
Remove the lid and continue to cook, stirring frequently, for 8 to 10 minutes until the millet grains have mostly broken down and the texture is creamy.
Remove the pan from the heat and stir in the Parmesan until melted. Sprinkle with basil and season with salt and pepper to taste. Serve immediately while warm and creamy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
