Millet Polenta/Porridge

Millet is considered the most easily digested grain, the one least likely to cause allergy issues, and is inexpensive when bought in bulk, so it's a great one to add to your kitchen repertoire.

Polenta is usually made with corn, and while it tastes great, corn can be an allergen for some and if it isn't for you, well, this is another flavor option - good too for those who are gluten-free.

Also, most corn (if not organic or certified non-GMO) is genetically modified in this country -

and who wants THAT. 

Usually when cooking millet, you use about 2 - 21/4 c. of water per cup of grain and about a tablespoon of fat (like ghee or olive oil) so it doesn't stick together, but for making polenta with millet, you use about 
3 1/3 cups of water and no fat.

Usually you don't stir it, but cook it with a lid like rice, but for polenta you want to stir every few minutes,  just like you would with regular polenta or a creamy grain porridge.

Optional:  before beginning to cook the polenta, you can toast it in a dry skillet to bring out the nutty flavor.

Be careful not to burn it like I did here.  I have multi-tasker's dis-ease.

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I like to use a large cast-iron skillet for this.  I doubled the recipe, using 2 cups of millet and a 12" skillet. 

Add the polenta and water together with salt to taste (a large pinch), bring to a boil, and simmer for about 20-30 minutes, basically until the water is mostly cooked out.

I find that this does not stick together in slabs when you slice it like corn polenta, so I just let it fall apart.

Here I have mixed it with some of the summer garden's bounty, avocado, and hemp seeds.
Love the texture of the Millet Polenta; it's soft but still has substance.

Voila!  This can be served with anything, sweet or savory, such as ghee and maple syrup or a mix of nuts, seeds, and grilled onions, etc.  Or add a sauce or use as a simple side dish.