Baked millet porridge with pumpkin
Description
The larger the pot, the bigger portion you can make. The main thing is that the raw grain and milk shouldn't fill the pot completely, otherwise the porridge may overflow while simmering in the oven. I usually leave at least three fingers' width of space from the rim. Good luck!
Instructions
- 1
Step 1
Prepare the ingredients for the porridge. Sort and rinse the millet with cold water. Peel the pumpkin and remove the insides.
- 2
Step 2
I have small pots, so half a cup of millet per pot is quite enough. Distribute half a cup of millet into each pot.
- 3
Step 3
Cut the pumpkin into small pieces and distribute them among the pots.
- 4
Step 4
Add 2 tablespoons of sugar to each casserole dish, along with milk and a piece of butter. Cover with lids and place the dishes in the oven for 45-50 minutes, starting at 200 degrees Celsius for the first 10 minutes, then reduce to 170-180 degrees.
- 5
Step 5
After the required time has passed, remove the pots and let the porridge stand for about 10 minutes under the lids. Now the porridge is ready! Serve hot!