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.
4 to 6
Excerpted from Aimee Wimbush-Borque's The Simple Bites Kitchen cookbook.