Baked millet porridge in a casserole dish
Description
Now I can hardly believe that there was a time when I didn't like either millet or pumpkin. Well, it's not surprising—neither ingredient was particularly appreciated in my family. And the dish I once tried at school cafeteria called "millet porridge with pumpkin"... I'm not sure about the pumpkin, but that was definitely not porridge. To truly appreciate how delicious millet with pumpkin can be, you need to cook it properly—meaning, in a casserole dish. Ideally in a wood-fired oven, but an ordinary oven will do just fine. You can serve this porridge either as a standalone dish or as a side to meat—especially stewed meat. The recipe for baking millet porridge in a casserole dish is very simple. The most important thing is to prepare the millet correctly—and everything else will be easy, even for a beginner cook. Well then, shall we give it a try?
Instructions
- 1
Step 1
Rinse the grain thoroughly. Spread onto a clean towel and dry.
- 2
Step 2
Toast the millet in a dry skillet over medium heat. Constantly stir the grain to prevent it from sticking. As soon as it starts to turn golden, turn off the heat.
- 3
Step 3
Transfer the millet to a saucepan and pour in a liter of boiling water. Add a little salt and cook over low heat, covered, for about 10 minutes.
- 4
Step 4
Meanwhile, grate the pumpkin on a coarse grater.
- 5
Step 5
Add grated pumpkin to the pot with the porridge, pour in milk, and mix. Simmer over low heat for 5 minutes after boiling.
- 6
Step 6
Fill the pots with porridge up to 3/4. Place a piece of butter on top of each.
- 7
Step 7
Sprinkle with nutmeg and place in the oven. Cook at 160-170°C for 40 minutes.