2020-08-13 / test@t

Baked millet polenta

Real polenta is made from corn grits, but millet is dearer and will soon become more fashionable. So give it a try: it's both a side dish, a filling element of a green salad, and a base for bruschetta. And just a snack, after all.

Ingredients

200 g of wheat
650 ml of water
2 tbsp dry provencal herbs
7 g of salt
2 tbsp olive oil

STEP-BY-STEP COOKING RECIPE

Step 1

Preheat oven to 200 C. Line a baking sheet with baking paper.

Step 2

Rinse millet in hot water until water becomes clear.

Step 3

Heat a dry skillet over medium heat, transfer the millet and fry, stirring occasionally, until the cereal is dry, translucent and golden brown. Don't let it burn out!

Step 4

Carefully pour in the water (it will spray in a preheated pan!), Add salt and stir in the Provencal herbs. Increase heat and bring water to a boil.

Step 5

Place a lid on the skillet, reduce heat to low, and cook for 15 minutes until the water is absorbed. If you stir the groats while boiling, they will become more viscous. Remove from heat, cover and leave for 10 minutes.

Step 6

When the water has been absorbed, transfer the cereal to a rectangular baking dish greased with olive oil. Leave it on for at least 10 minutes.

Step 7

Turn the cooled porridge over onto a board and cut into "sticks" 1.5x77-10 cm.

Preparation time

40m

Cooking time

50m

Servings

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