This cooking component is easy. Take a blender, food processor, or grain mill set to the coarsest setting and crack some millet. Leave about half the millet whole and create a bit of flour (this is key- it’s what makes the thickness possible). This technique also works with other grains, especially when making whole-grain risottos, but millet is the grain that closest resembles polenta.
A delicious and easy corn-free polenta using cracked millet.
1 cup uncooked millet
1 1/2 cups low sodium-vegetable broth
1 1/2 cups water
1/4 teaspoon salt
2 ounces sharp cheddar cheese, optional
2 tablespoons butter, optional
Pulse millet in a food processor or blender, roughly 4 to 6 time, until the mixture resembles a course flour/meal.
Heat a medium pot over medium-low heat. Add the millet and toast the cracked grain for a couple minutes, until the millet becomes fragrant.
Add the vegetable broth, water, and salt. Bring to a boil, reduce to the lowest heat, and cook for about 18 to 20 minutes, whisking frequently.
Polenta should be thickened and any pieces of millet should have softened. If needed, add a splash more water to thin the polenta and cook for longer. Remove from heat and stir in the butter/cheese if using, whisking until smooth.
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