Description
Millet is a small ancient grain, gluten-free and a great substitute for polenta (corn meal). Try this creamy vegan version in just 20 minutes.
Ingredients
Scale
- 1 c millet, rinsed
- 1 cans organic coconut milk, full fat
- 2 c vegetable broth, bone broth or water
- ¼ tsp seal salt
Instructions
- Rinse the millet in a fine mesh strainer and transfer to a small pot. Toast on medium heat till excess liquid has evaporated.
- Add coconut milk, broth (or water) and sea salt. Bring to a boil, then down to a simmer for 20 minutes, stirring occasionally. After 20 minutes, turn off the heat, cover pot and set aside for 10 minutes so the grain absorbs excess liquid.
- Serve warm with vegetables or store for meal prep in an airtight container for up to 5 days.
Notes
- Want a more creamy consistency? Add an additional cup of broth or water. Want even creamier, then puree with a hand immersion blender to make a smooth, creamy millet polenta.
- Reserve leftover broth and use it when reheating the millet on the stove for meal prep.
- Want more creamy? Use only 2 cans of coconut milk instead and only 1 cup of broth or water.