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Be honest - do you often buy millet? I very rarely see those who “risk” putting a bag into a shopping cart - it seems that millet porridge is deliberately ignored in our country, although millet is now gaining a reputation as another super-food: it turned out to be damn useful, and even inexpensive!
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However, most of us do not like him. They immediately recall the banal millet, sometimes still hospital or canteen, which smelled of dirty rags (there was such a feature, yes), and which could only be eaten on pain of starvation.
By the way, it was not the cereal that was to blame for the appearance of an unpleasant odor. I already wrote once - a cook, who worked for a long time back in the days of the USSR, shared her "sacred" knowledge. The smell appeared from the fact that, firstly, the milk was diluted, and secondly, soda was added to it (so that it would not inadvertently curdle). Not everywhere, of course, there were honest cooks. But if they did this, then dishes using milk began to stink.
At home - on milk, but with butter, even primitive millet will be delicious. However, it is not necessary to cook millet porridge. Let's make it...polenta? Polenta is actually made from corn grits, but millet works well too.
We will need:
• 200 g millet
• 650 ml of water
• 2 tbsp. l. olive oil
• Salt and aromatic herbs to taste
We wash the millet, and, washed, send it to a dry frying pan - fry. Millet during roasting should become dry and almost translucent (well, not quite, but when you start frying you will understand what I mean).
When finished frying, pour water into the pan, salt. Cover with a lid, cook for fifteen minutes without altering (otherwise you will get a mess, but we don’t need it). After fifteen minutes, turn off the heat and leave for another fifteen minutes to reproach.
Then put everything in a square or rectangular baking dish, greased with oil and let the porridge “settle” there. It should become dense, such that it can be cut into sticks.
In theory, here you can finish your fantasies, but no - we grease the sticks with olive oil, and send them to the oven to bake for 10-15 minutes at 200 degrees. The result is something like ruddy baked slices that can be eaten with any sauce, served as a side dish or used as a base for sandwiches. This is delicious!
In general, you can fantasize with the already formed "polenta" from millet as much as you like - it all depends on what aromatic seasonings you use.
If it is fresh or sweet, then it can be served with milk, yes, just pouring milk. Garlic goes well with cheese or tomato sauce solo. Add some herbs de Provence to make this polenta a side dish. A little coconut and boiled cream - and here you have dessert.
In short, bon appetit!