Millet and Cheddar Polenta with Roasted Vegetables

Serves 4

by Anna Thomas
from Fine Cooking
Issue 109
Last Edit Date: 1/11/2011 5:20:50 PM

Millet makes a rich, soft polenta, and sharp Cheddar highlights the mild, slightly sweet flavor of the grain. Roasted winter vegetables complete this warming vegetarian supper.

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For the roasted vegetables

1 lb. cremini (baby bella) mushrooms, trimmed and halved if medium, quartered if large
1 lb. fresh pearl onions (any color), peeled, or frozen pearl onions, thawed
1 lb. Brussels sprouts, trimmed and halved
4 Tbs. extra-virgin olive oil
4 medium cloves garlic, minced
2 tsp. fresh thyme leaves
Sea salt and freshly ground black pepper
1 Tbs. sherry vinegar

For the millet polenta

1 cup millet
5 to 6 cups vegetable broth, preferably homemade
1-1/2 oz. (3 Tbs.) unsalted butter
4 oz. extra-sharp white Cheddar, grated (1-1/2 cups)
Sea salt
Extra-virgin olive oil or melted butter, for serving (optional)

Roast the vegetables

Position a rack in the top third of the oven and heat the oven to 450°F.

In a large bowl, toss the mushrooms, onions, and Brussels sprouts with 2 Tbs. of the oil, the garlic, thyme, 1-1/2 tsp. salt, and a few grinds of pepper. Spread on a large rimmed baking sheet. Roast for 20 minutes, stir the vegetables, and continue roasting until tender and browned, about 35 minutes total. Transfer to a serving bowl and toss with the remaining 2 Tbs. oil and the vinegar.

Make the millet polenta

Meanwhile, rinse and drain the millet. Put it in a heavy-duty 4-quart saucepan and stir over medium-high heat until it smells toasty and turns deeply golden, 7 to 8 minutes.

Add 5 cups of the vegetable broth and the butter and bring to a boil over medium-high heat. Reduce the heat to a simmer and cover. Allow the millet to simmer gently, stirring after the first 20 minutes and then every 7 to 8 minutes thereafter to prevent sticking, until it becomes a thick, creamy porridge with a chewy texture, about 35 minutes total. If it seems too thick, stir in a little more broth. Stir in the cheese and season to taste with salt, if needed.

Serve the polenta in wide, shallow bowls with the roasted vegetables on top. Drizzle a little olive oil or melted butter over each serving, if you like.

nutrition information (per serving):
Calories (kcal): 640; Fat (g): 34; Fat Calories (kcal): 300; Saturated Fat (g): 14; Protein (g): 20; Monounsaturated Fat (g): 13; Carbohydrates (g): 68; Polyunsaturated Fat (g): 3; Sodium (mg): 1280; Cholesterol (mg): 55; Fiber (g): 13;

Photo: Scott Phillips

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by rantingparent, 3/7/2011My family loved this. I did too but I'd like to experiment with the roasted vegetables: I think they could have used a little more flavour. I think I'll try serving with carmelized roasted brussels sprouts or perhaps serve with shallots roasted in balsamic vinegar. Either way, I'll definitely be making this again.

by Annalise_Peach, 2/13/2011This was easy and delicious. I used Parmigiano Reggiano instead of Chedder, but really, really good. It came out of the pot looking like a cross between polenta and risotto. Yum!