Maple Millet Polenta Porridge

By Aimee Wimbush-Borque's Simple Bits Kitchen cookbook on May 24, 2018

 

Ingredients

  • 1 cup millet
  • 1 tbsp unsalted butter
  • 2½ cups water
  • 2 cups 2% milk
  • ½ tsp sea salt
  • 2 tbsp pure maple syrup, or to taste
  • Table (18%) cream, to taste
  • Fresh fruit such as stone fruit, berries or banana, for garnish 

 

Directions

1. Grind millet until it is the texture of coarse cornmeal. I use a blade-type coffee grinder, but a food processor would work.

2. Melt the Golden Ghee in a large, heavy pot over medium-high heat. When it is bubbling, tip in the millet and stir to toast it slightly. Add the water and milk, whisking to eliminate lumps. Bring to a simmer, whisking occasionally, about 5 minutes. The porridge will thicken.

3. Reduce heat to low, cover porridge and cook for 8 minutes without stirring. Stir in the salt and cook, uncovered, for another 5 to 8 minutes, until the porridge is thick and creamy, stirring occasionally to prevent a skin from forming on the top.

4. Turn off heat and cool for a minute. Ladle into bowls and pour over maple syrup. Add a splash of cream, if desired. Top with fresh fruit and serve.

Servings

4 to 6

 

Excerpted from Aimee Wimbush-Borque's The Simple Bites Kitchen cookbook.


By Aimee Wimbush-Borque's Simple Bits Kitchen cookbook| May 24, 2018

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