Millet with Cheese and Chives
The grains are so beautiful!
According to Fine Cooking, you should rinse the millet before you cook it.
Toasting the millet in the pan before adding the liquid gives it a rich, nutty flavor.
It will start to crackle a little. When it turns a deep golden color, it's ready.
First milk, and then water go in.
The olive oil made beautiful little pools on top of the milk and water. The millet's under there too!
After about 30 minutes, it looked like this. Now is when you need to start stirring so the millet doesn't stick to the bottom of the pan as it finishes cooking.
Asiago Fresco is a little too soft to grate easily, so I cut it into little cubes.
The Asiago was creamy and rich, with a hint of sweetness.
I wanted some color and a little bite, so I decided to add some chopped chives.
The finished millet had a gorgeous, silky texture.
I used Fourme D'Ambert, one of my favorite blue cheeses, to add a subtle tang.
Stealing a taste.
Last, but not least: the chives go in right before serving so the green stays vibrant.
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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
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
- 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.
- 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.
- 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.
- This recipe is a Community Pick!
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7 months 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.
7 months ago merrill
Merrill is a co-founder of food52.
Have never tried that -- does it change the texture/taste?
7 months 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.
7 months ago merrill
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.
about 1 year ago AntiquarianCooks
Add this to the list "Things I Need To Make Before It Gets Too Warm!"
about 1 year 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!
about 1 year 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.
about 2 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.
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
mmmm....yummy. I bet a dollop of creme fraiche would be tasty, too. ;)
about 2 years ago merrill
Merrill is a co-founder of food52.
Oh, man. How could I have left that out??
about 2 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.
about 2 years ago merrill
Merrill is a co-founder of food52.
It might be a little weird as a dip because it's so starchy -- but who knows?
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Maybe herbed up with some pita chips?