Millet with Cheese and Chives

By • April 4, 2011 • 14 Comments

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Author Notes: 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. The resulting dish, comforting and savory, just may be my new favorite supper to snuggle up on the couch with.Merrill Stubbs

Serves 2 or 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 tablespoons chopped chives
  1. Rinse and drain the millet and put it in a large, heavy saucepan over medium heat. Cook, stirring frequently, for 5 to 7 minutes, until the millet starts to smell and look toasty.
  2. Add the milk, 3 cups of water, 1 teaspoon of salt and the olive oil and bring to a boil over medium-high heat. Stir once, lower the heat so that the liquid is just simmering and cover. Cook the millet for 20 minutes, stirring once or twice, until it starts to look thick and porridgey. Stir well and cook for 10 to 15 minutes more, stirring frequently so that it doesn’t stick to the pan, and adding more water if it seems too thick. The finished porridge should be creamy and thick but still a bit liquid; the millet will have mostly broken down, with a few nutty bites here and there.
  3. Add the cheeses and stir well until they melt. Add more salt and black pepper to taste (I like a lot) of pepper, and stir in the chives just before serving. Spoon a large helping into a bowl, grab a spoon, and cozy up on the couch.
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Comments (14) Questions (0)

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6 months ago Lisa McCoy

Mmmm just made this with almond milk, goat cheese and scallions. Amazing!

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almost 2 years ago Park Ranger

Great complimentary dish to the filet mignon I grilled up this evening for a low gluten meal. I was wondering if your have an opinion on soaking the millet for several hours in a lemon juice before making this dish? The acidity breaks down certain amino acid chains in the grain and supposedly makes it easier to digest.

Merrill

almost 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Have never tried that -- does it change the texture/taste?

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almost 2 years ago Park Ranger

It neutralizes phytic acid, which is an anti-nutrient that prevents absorption of minerals such as calcium, magnesium, iron, zinc, and copper. I may use buttermilk in place of lemon juice next time around. It may add a creamier texture. I lost my colon two decades ago, so nutrient absotion of food is as important as smell, texture and taste to me.

BTW. THANK YOU for co-founding Food52! I visit your site every evening after I read the day's WSJ on my iPad. I probably spend more time on your site.

Merrill

almost 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

What a lovely compliment -- thank you so much! And please let me know how the buttermilk works out if you try it.

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over 2 years ago AntiquarianCooks

Add this to the list "Things I Need To Make Before It Gets Too Warm!"

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over 2 years ago Vstarr71

Wow! What a delightful surprise! Served this with the chicken with fig, honey and red wine sauce. Amazingly easy and rich. I agree with the previous reviewer...this would be perfect with a poached egg on top! Yum!

Jwl_001

over 2 years ago jwlucas

Delicious! I tweaked it based on available cheese (provolone cubes) and my son was relieved that it yielded a creamy, grits-like consistency. I can totally see this for breakfast topped with a runny fried egg.

P1010511-1

over 3 years ago sgoyette

This was amazing! Makes a perfect breakfast with a poached or sunny-side-up egg on top! I also did it for dinner topped with fiddleheads sauteed with a little pancetta.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

mmmm....yummy. I bet a dollop of creme fraiche would be tasty, too. ;)

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Oh, man. How could I have left that out??

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Would this work as a dip? I love millet - I toss it into bread (uncooked). I'm also a bird-watcher and have parakeets among the other livestock, so . . . clearly I'm part avian.

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

It might be a little weird as a dip because it's so starchy -- but who knows?

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Maybe herbed up with some pita chips?