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Millet and Cheddar Polenta with Roasted Vegetables

Scott Phillips

Servings: 4

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.


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)

Nutritional Information

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


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.


Rate or Review

Reviews (2 reviews)

  • User avater
    rantingparent | 03/07/2011

    My 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.

  • Annalise_Peach | 02/13/2011

    This 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!

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