What to CookEditors' PicksAmanda & Merrill

Millet with Cheese and Chives

3 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Millet with Cheese and Chives

- Merrill


I nspired by our beans and grains editors' picks challenge, last week I decided to experiment with one of the grains on the list I'd never cooked with before: millet. A few weeks before, I'd come across a great-looking recipe for millet and cheddar polenta in a recent issue of Fine Cooking and was intrigued to say the least. (Let's face it: I'm intrigued by pretty much anything that sounds like nursery food and contains cheese.) I figured this recipe would be as good a place to start my millet research as any and set to work riffing.

Whenever I cook grits, which are essentially the same as polenta, I use a combination of milk and water to make them extra-creamy. So I did the same with the millet, roasting the grains first to bring out their toasty flavor as the Fine Cooking recipe suggested. I let the millet simmer gently, as instructed, for about 40 minutes, until it became a thick, creamy porridge.

Instead of cheddar, I folded in tiny cubes of Asiago Fresco, a fruity, semi-soft Italian cow's milk cheese. Then, recalling from my experience recreating Al Forno's baked pasta with pumpkin that a small amount of blue cheese can add a subtle, almost unidentifiable zing, I stirred in a few crumbles. I finished it off with a generous grinding of black pepper and as a final touch, I tossed in a handful of chopped fresh chives. The resulting "polenta" was smooth and rich and lightly cheesy; most of the millet had completely broken down, but there was a pleasant chew from a semi-intact grain every now and then. Comforting and savory, this just may be my new favorite supper to snuggle up on the couch with.

Millet with Cheese and Chives

Serves 2 to 3 as dinner, 6 as a side dish

  • 1 cup millet
  • 2 cups milk
  • Salt
  • 1 tablespoon olive oil
  • 4 ounces Asiago Fresco or Fontina, diced
  • 2 tablespoons crumbled blue cheese (I used Fourme d’Ambert)
  • Freshly ground black pepper
  • 2 tablespoon chopped chives

See the full recipe (and save and print it) here.


💬 View Comments ()