Baked millet in a pot
Description
The dish is prepared without unnecessary complications. For centuries, millet porridge with bacon, milk, or vegetable oil was a staple food on Russian peasants' tables. Yet even wealthier classes didn't disdain it—on fasting days, nobles ate nearly the same porridge as their servants, and during major holidays and especially festive feasts, millet was used to stuff piglets and poultry. This recipe for millet cooked in a pot represents a middle ground between such "rich" cuisine and the ordinary porridge consumed daily by less privileged social classes. In this version, bacon is replaced with readily available chicken, and butter is added to keep the porridge from becoming dry. A cheesy crust on top gives the dish a special aroma and an appetizing appearance—try it, and you won't regret it. This porridge is truly something you can proudly serve to guests. Serve the finished dish hot.
Instructions
- 1
Step 1
First, thoroughly rinse the millet and dry it on a towel.
- 2
Step 2
In a deep saucepan or heavy skillet, heat vegetable oil and sauté the millet until golden brown. Stir the grain constantly to prevent sticking. Add water (3-3.5 cups of water per 1 cup of millet), salt, and cook until almost done.
- 3
Step 3
In a frying pan with a small amount of oil, sauté chopped onion and finely diced chicken meat. Add carrots, salt, and pepper. Cook for a few more minutes. Add the porridge to the pan, mix well, and turn off the heat.
- 4
Step 4
Divide the porridge into pots. Add a pinch of nutmeg and a tablespoon of butter to each.
- 5
Step 5
Place several cubes of cheese on top.
- 6
Step 6
Cover the pots with lids and place them in a preheated oven at 180°C for half an hour. Before finishing, remove the lids to allow a cheesy crust to form on top. Serve sprinkled with chopped herbs.