Baked millet porridge
Description
Millet porridge is often added to soup, and less commonly used as a side dish. Additionally, it can be used to make a tasty pie, added to meatballs, or ground and used as a breading. When baked in the oven, the porridge turns out filling and delicious, resembling a pie or casserole. I serve the porridge with gravy, cutlets, patties, or other meat, fish, or vegetable dishes.
Instructions
- 1
Step 1
1. Rinse the millet in hot water (as hot as your hands can tolerate), rub it with your palms. Repeat this process several times, and at the very end, pour boiling water over the millet.
- 2
Step 2
2. Pour milk into a spacious baking dish, leaving a few centimeters to the top. Then add salt and granulated sugar. Stir, add the washed millet and a piece of butter.
- 3
Step 3
3. Place the pan with milk and porridge into the preheated oven at 200 degrees Celsius on the lower rack for 1.5–2 hours, not on the top shelf.
- 4
Step 4
4. The millet is ready when it has absorbed the milk and a golden, crispy crust has formed on top.
- 5
Step 5
5. I let the cooked porridge cool slightly, cut it, transfer it to a plate, and serve it hot.