Rinse 1/4 cup millet and cook slowly in 1 cup water, covered, with some dried
fruit, spices and a pinch of natural salt if making as morning porridge. It will
take about 20 minutes to half an hour. Garnish with chopped freshly roasted
nuts if you wish.
This porridge can be made in a savoury version and let hardened for “polenta”.
Skip the sweet ingredients above and mix some herbs of your choice. When
finished and still hot, pack tight into a container and let harden. You can later
pop it out and cut into cubes of slices or just leave it whole. Garnish with coconut yogurt.
* For Pudding version- put the cooked and cold millet in a blender. Add frozen or fresh
blueberries or bananas, or any fruit that you can eat. Blended well and your pudding is
ready. Sprinkle with cinnamon.
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