southwestern millet polenta

26 Sep

This is a make-ahead dish- a variation of the millet polenta recipe. For dinnershare, double the recipe.

2 cups millet
2 Tbsp olive oil
1/2 onion
1/2 diced red bell pepper
2 tsp salt
5 1/2 cups water
1 small can diced green chiles, undrained
2 tsp oregano
1/4 tsp paprika
1/4 cup nutritional yeast

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 have to use a piece of cloth in the sieve to keep the millet from washing through).

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

Spread into pan(s) and refrigerate until nice and firm. Before serving, put under the broiler for 8 minutes.


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