Faux Polenta with Millet and Cauliflower

By October 6, 2015 Recipes No Comments

6 Servings

I use this recipe all the time in lieu of polenta, grits or rice and everyone loves it.  It is the perfect base for stews, braises, etc. I am so grateful to Peter Berley’s inspiration in his amazing book “The Flexitarian Table”.  My version  is much simpler than his, omitting the cheese, oil, etc. but I find that I don’t miss it at all when I use it for the base of that wonderful braising liquid!

Faux Polenta with Millet and Cauliflower
Prep time
Cook time
Total time
Recipe type: Side Dish
Servings: 6 servings
  • 1 small cauliflower, coarsely chopped (about 4 cups)
  • 1 ½ cups millet
  • 4 garlic cloves, smashed
  • pinch of saffron threads
  • 5 ½ cups hot water or beef broth
  • 2 teaspoons salt
  1. In a heavy saucepan combine all ingredients and bring to a boil. Reduce heat to low, cover and simmer for 25-30 minutes until water has been absorbed.
  2. Hint: start checking the “polenta” after 15 minutes of simmering to see if more liquid is needed.

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