millet polenta

3 Jul

This recipe is based off the Spinach Millet Polenta recipe in Vegan with Vengeance. That book is awesome.

I like millet polenta – it works really well and actually is much less time consuming than making traditional polenta from scratch, because you don’t have to sit there stirring it the whole time. Although you do have to plan ahead for this dish so the millet gets firm, it’s really a very simple recipe.

2 cups millet
6 cups water
2 Tbsp olive oil
2 tsp salt
2 Tbsp oregano
1/4 cup nutritional yeast
black pepper to taste

Toast millet in a pot, stirring often, until it emits a toasty smell (about 5 minutes. Remove from heat and pour a bunch of water in the pot, and then drain in a fine seive (I use a colander with a clean pillowcase in it, because the millet is so tiny it comes out of the holes in my strainer).

While the millet is draining, bring the water, olive oil and salt to a boil. Add the millet and reduce to simmer. Cook uncovered for 25 minutes (you don’t have to stir it). Stir in oregano, nutritional yeast and pepper; cook another 10 minutes.

Spread into a greased 13×9″ pan and cool until firm (a few hours minimum). Slice into squares, place on a greased cookie sheet and broil until browned, flipping once (on my broiler, which I’m not sure if it was working full force, this took about 8 minutes on each side).

Serve with artichoke pesto.

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