Millet with Cheese and Chives

 

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.

What you will need

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

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