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Millet & Cheddar Polenta with Roasted Vegetables

From: ECHO Recipes | Main Dishes - Vegetables

Ingredients:

Amount

(1, .50  , 8)

Unit

(cup, Tbsp, g, ml)

Item

(egg, chaya leaves, sugar)

Preparation

(crushed, diced, whole)

ROASTED VEGETABLES:

      

1

 pound cremini (baby Bella) mushrooms trimmed, halved if medium, quartered if large
 

1

 pound pearl onions (any color) peeled or frozen, thawed

1

 pound Brussel Sprouts trimmed and halved

4

 tbsp extra-virgin olive oil  

4

 medium cloves garlic minced

2

 tsp fresh thyme leaves  

1

 tbsp sherry vinegar  

 

   sea salt and freshly ground black pepper  

MILLET POLENTA:

      

1

 cup millet  

5 to 6

 cups vegetable broth  

1-1/2

 oz. (3 Tbsp.) unsalted butter  

4

 oz. (1-1/2 cups) extra sharp white Cheddar grated

 

   sea salt  

 

   extra virgin olive oil or melted butter for serving

 

 

    

 

 

      

 

      

 

      

 

      

 

    

 

 

    

 

 

      

 

      

 

 

    

Recipe Instructions:

  1. Vegetables:
  2.  Position a rack in the top third of the oven and heat oven to 450 degrees F.
  3. In a large bowl toss the mushrooms, onions, and Brussels sprouts with 2 Tbsp. of the oil, the garlic, thyme, 1-1/2 tsp. salt and a few grinds of pepper.
  4. Spread on a large rimmed baking sheet.
  5. Roast for 20 minutes, stir the vegetables, and continue roasting until tender and browned about 35 minutes total.
  6. Transfer to a serving bowl and toss with the remaining 2 Tbsp. oil and the vinegar.
  7. MILLET POLENTA:
  8.  Rinse and drain the millet.
  9. Put it in a heavy 4-quart saucepan and stir over medium-high heat until it smells toasty and turns deeply golden 7 to 8 minutes.
  10. Add 5 cups of the vegetable broth and the butter and bring to a boil over medium high heat.
  11. Reduce the heat to a simmer and cover.
  12. 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.
  13. If it seems too thick, stir in a little more broth.
  14. Stir in the cheese and season to taste with salt if needed.
  15. Serve the polenta in wide, shallow bowls with the roasted vegetables on top.
  16. Drizzle a little olive oil or melted butter over each serving.

Recipe Notes :Serves 4

Etiquetas

Millet