Make Ahead
Millet with Cheese and Chives
Popular on Food52
17 Reviews
Park R.
October 19, 2012
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.
Park R.
October 20, 2012
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.
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 S.
October 20, 2012
What a lovely compliment -- thank you so much! And please let me know how the buttermilk works out if you try it.
CAG
August 24, 2017
Wow, so if I'm reading this correctly it could help those with CKD in blocking certain harmful minerals by preventing their absorption! Sounds like a game changer for my cooking habits in helping my husband, who is Stage IV kidney failure. I'm hoping phosphorus is one of the minerals it will "leach". He does love grits!
CAG
August 24, 2017
p.s. If anyone knows anything further about this or can correct me if I am wrong...Please and Thank you.
AntiquarianCooks
March 29, 2012
Add this to the list "Things I Need To Make Before It Gets Too Warm!"
Vstarr71
March 4, 2012
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!
jwlucas
February 29, 2012
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.
sgoyette
April 30, 2011
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.
boulangere
April 4, 2011
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 S.
April 4, 2011
It might be a little weird as a dip because it's so starchy -- but who knows?
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