5 Ingredients or Fewer

Millet with Three Cheeses

October 29, 2012
2 Ratings
Photo by James Ransom
  • Serves 2 to 3 as a main course, more as a side
What You'll Need
  • 1 cup millet
  • 1 teaspoon salt (optional)
  • 1 cup milk
  • 2 ounces Fontina, diced
  • 2 ounces cheddar, diced
  • 2 tablespoons grated Parmesan
  1. Rinse and drain the millet and put it in a large, heavy saucepan over medium heat. Cook, stirring frequently, for about 5 minutes, until the millet starts to smell and look toasty.
  2. Add 3 cups of water and the salt if using and bring to a boil over medium-high heat. Stir once, lower the heat so that the liquid is just simmering and cover the pan. Cook for about 15 minutes, stirring once or twice, until the millet is tender. Drain the millet and return it to the pan.
  3. Over medium-low heat, add the milk and cheeses and stir well until they melt and the mixture thickens, 2 to 3 minutes. Season with more salt if you like and serve.

See what other Food52ers are saying.

  • ChefJune
  • Merrill Stubbs
    Merrill Stubbs
  • Florence Lindhaus
    Florence Lindhaus
  • Sue Scott
    Sue Scott

4 Reviews

Florence L. October 21, 2014
It took about 30 mins for the millet to be tender and to have absorbed all of the water. Maybe because it was organic, maybe because I hadn't toasted it enough. The outcome was great. Next time, I might cook it in half water, half milk from the start.
Great way to get a bit more iron into the kids - I topped it with spinach/cream puree, so it looked funny and had an added veggie bonus. They loved it.
ChefJune October 24, 2013
I always toast the millet in a dry skillet before doing anything else to it. It helps it to feel less like bird seed. I love the sound of this dish. There's no such thing as too much cheese...
Sue S. April 24, 2013
if I don't have a scale - how much is 2 oz of cheese?
Merrill S. April 24, 2013
An ounce is about a 1-inch cube of cheese, so double that!