Millet and Red Pepper Polenta

Leftovers of this savory polenta – if you have any – can be reheated in a pan, grilled or eaten cold. There are two ways to make this dish.

One thing I like best about this savory polenta is that if you do have leftovers, you can reheat them or grill them for quick meals, or even eat the leftovers cold. Take them to work or pack them in a lunchbox. I have made this dish two ways: In the first, shown here, roasted peppers are stirred into the millet halfway through. In the second version, peppers and onions are sautéed with garlic.

Ingredients

• 2 red bell peppers, roasted
• 1 cup millet
• 4 cups water (or stock)
• 1 teaspoon salt
• 1 tablespoon butter (more to taste)
• ⅓ cup freshly grated Parmesan
• Freshly ground pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    180 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 6 grams protein; 9 milligrams cholesterol; 483 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6

Preparation

1. Preheat oven to 350 degrees. Peel, seed and dice roasted peppers. Season with a little salt if desired and set aside.
2. Heat a 10-inch cast iron skillet over medium-high heat and add millet. Toast, stirring or shaking the pan, until grains begin to pop and smell toasty, sort of like popcorn. Add water or stock and salt.
3. Transfer pan to the preheated oven. Set timer for 25 minutes. When it goes off, stir in peppers. Bake for another 20 minutes. Stir in butter and if there is any liquid remaining in the pan, bake for another 5 to 10 minutes, until millet is thick and no more water or stock is visible in the pan. Remove from oven and stir in Parmesan. Serve right away or allow to cool in the pan, or spread in a small sheet pan, baking dish, or cake pan if desired. When it is solid, cut into squares, slices or rounds, which you can grill, fry, or layer in a gratin.