Home / Health / Millet Polenta | Cooking Component

Millet Polenta | Cooking Component

Millet Polenta | Naturally Ella

When I was writing The Homemade Flour Cookbook, I stepped far outside my comfort zone. I had worked for a year at a bakery and for a solid part of that time, was the sole baker in their dedicated gluten-free kitchen. Thanks to this experience, I was no stranger to all of these flours. But writing an entire book about all types of flours pushed me in my recipe development. One of the best accidents came from cooking millet that didn’t grind all the way. The end of result was this millet polenta that taste delicious and works almost identically to traditional corn-based polenta.

This cooking component is easy. Take a blender, food processor, or grain mill set to the coarsest setting and crack some millet. Leave about half the millet whole and create a bit of flour (this is key- it’s what makes the thickness possible). This technique also works with other grains, especially when making whole-grain risottos, but millet is the grain that closest resembles polenta.

Read more and see the recipe.

The post Millet Polenta | Cooking Component appeared first on Naturally Ella.

Click Here For Original Source Of The Article

About Richard Lopez

Richard Lopez
I was born in a small town in Texas population 812. I have lived in several big cities in the mid west and on the east coast. I now live in Oklahoma loving the country living again. As I have become older I realize that it is very important to take care of yourself. So I hope the information is helpful.

Check Also

King Arthur, The Round Table, and Your Writing

One of the scenes in Arthurian legend I love the most is when Arthur first declares peace in a unified Britain. He’s standing on a hilltop with all of his knights, battered and exhausted, but…

The post King Arthur, The Round Table, and Your Writing appeared first on Roman Fitness Systems.

Leave a Reply

Your email address will not be published. Required fields are marked *

css.php