Would you like to try millet polenta with vegetables? Ideal for pairing with any protein, to be consumed instead of bread, gluten-free, light, and also suitable for children.
Millet millet millet, how much I like it. I have talked so much about millet on the blog, an ancient cereal with round and yellowish grains. It is by far the most digestible cereal, cooks quickly, energetic and alkaline.
Millet polenta was used for years throughout Northern Italy, in Veneto, Lombardy, and Friuli.
Today I wanted to prepare this soft polenta with carrots, onions, and zucchini.
Don’t miss my Facebook page HERE and Instagram page HERE
See you soon
Daniela
But if you’re interested in other recipes, search for millet in the search bar, and you’ll find plenty. Here are a few for you:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 2 Hours
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Millet Polenta with Vegetables
- 1 cup hulled millet
- 1 carrot
- 1 zucchini
- 1 shallot
- 4 cups vegetable broth
Tools
And here we are at the preparation of millet polenta
Steps for Millet Polenta with Vegetables
First, soak the millet for at least a couple of hours, then rinse and drain well.
Wash the vegetables, peel the carrot and shallot, and chop everything into very small pieces.
Transfer the millet to a pot and toast it for a few minutes. Add the vegetables and also the vegetable broth. Cook on low heat for at least 40 minutes to end up with a nice fragrant cream.
Transfer to a rectangular container, let it cool well before flipping it like polenta.
Tips and Variations
Millet polenta with vegetables keeps for 3 days in the refrigerator. You can change the vegetables; try it with artichokes, for example, or with leeks. Try it as a polenta tart or like the polenta baskets. You can finally stuff it like the stuffed polenta with radicchio
Millet polenta with vegetables keeps for 3 days in the refrigerator. You can change the vegetables; try it with artichokes, for example, or with leeks. Try it as a polenta tart or like the polenta baskets. You can finally stuff it like the stuffed polenta with radicchio
If you liked the recipe, share it on your profile, and invite your friends to visit my blog, for updates become a fan of my page.
For any information don’t hesitate to contact me on my Facebook page Timo e lenticchie, you can interact and ask me any question. Or subscribe to my group.
Follow me also on Instagram, Pinterest or Youtube or subscribe to the Telegram channel.
If you want to go back to the HOME PAGE for more ideas from my recipes.
If you want to know me better by reading who I am.
If you want to stay updated on my recipes, subscribe to the newsletter.
