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!
- 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
- 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.
- Hint: start checking the “polenta” after 15 minutes of simmering to see if more liquid is needed.