Polenta made with millet instead of cornmeal cooks up exactly the same and you can mold and slice it for a fancy polenta side or foundation for eggs or meats.
Polenta is comfort food. It's cheesy, buttery and goes down easy, especially when it's made from millet instead of cornmeal. I buy my millet from my local Asian market. It's cheap and they always have it in stock.
If you're P-doxing or watching your lectins, millet is a great alternative to cornmeal. It comes from a very small-seeded grass that is grown around the world. It's an especially important crop in Asia and Africa.
To make LFG Polent Italiana, I use good ingredients like real Italian Parmigiano-Reggiano, cultured French butter to give the polenta the best flavor. Read on to see how it's made.
The Recipe
LFG Polenta Italiana
6 C Water
1 1/2 t Salt
1 1/2 C Millet
2 T Butter
1/2 C Parmesan Cheese
Instructions:
Prepare a small bread pan by lining the bottom with parchment paper. In a large saucepan, bring water and salt to boil. Whisk in the millet. Boil for five minutes. Reduce heat, cover and simmer for 15 minutes. The mixture will get very thick and the water will be absorbed into the millet. Be careful not to burn the bottom.
Next, uncover and add the butter and cheese. Stir it in until it's well incorporated. Next, scrape the polenta into the prepared bread pan. Press a sheet of plastic wrap directly onto the polenta and refrigerate over night.
When you're ready to use your polenta, turn it out onto a cutting board. It should slide right out. Peel the parchment off. Now you can cut into 1/2 inch slices and serve with poached eggs as shown, or use slices as a side or base for meats or sausages.
Get creative and share your polenta dishes with our Lectin Free Gourmet community. Thanks and enjoy!
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