Millet with Cheese and Chives Recipe on Food52 (2024)

Make Ahead

by: Merrill Stubbs

April4,2011

4.5

4 Ratings

Millet with Cheese and Chives Recipe on Food52 (1)

Serves 2 or 3 as dinner, 6 as a side dish

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Author Notes

Last week I decided to experiment with one of the grains on the list I'd never cooked with before: millet. A few weeks before, I'd come across a great-looking recipe for millet and cheddar polenta in a recent issue of Fine Cooking and was intrigued to say the least. (Let's face it: I'm intrigued by pretty much anything that sounds like nursery food and contains cheese.) I figured this recipe would be as good a place to start my millet research as any and set to work riffing. The resulting dish, comforting and savory, just may be my new favorite supper to snuggle up on the couch with. —Merrill Stubbs

Test Kitchen-Approved

What You'll Need

Ingredients

1 cupmillet
2 cupsmilk
Salt
1 tablespoonolive oil
4 ouncesAsiago Fresco or Fontina, diced
2 tablespoonscrumbled blue cheese (I used Fourme D'Ambert)
Freshly ground black pepper
2 tablespoonschopped chives

Directions

Rinse and drain the millet and put it in a large, heavy saucepan over medium heat. Cook, stirring frequently, for 5 to 7 minutes, until the millet starts to smell and look toasty.
Add the milk, 3 cups of water, 1 teaspoon of salt and the olive oil and bring to a boil over medium-high heat. Stir once, lower the heat so that the liquid is just simmering and cover. Cook the millet for 20 minutes, stirring once or twice, until it starts to look thick and porridgey. Stir well and cook for 10 to 15 minutes more, stirring frequently so that it doesn’t stick to the pan, and adding more water if it seems too thick. The finished porridge should be creamy and thick but still a bit liquid; the millet will have mostly broken down, with a few nutty bites here and there.
Add the cheeses and stir well until they melt. Add more salt and black pepper to taste (I like a lot) of pepper, and stir in the chives just before serving. Spoon a large helping into a bowl, grab a spoon, and cozy up on the couch.

Tags:

American
Chive
Milk/Cream
Grains
Make Ahead
Gluten-Free
Vegetarian
Breakfast
Side

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17 Reviews

Lisa M. March 28, 2014

Mmmm just made this with almond milk, goat cheese and scallions. Amazing!

Park R. October 19, 2012

Great complimentary dish to the filet mignon I grilled up this evening for a low gluten meal. I was wondering if your have an opinion on soaking the millet for several hours in a lemon juice before making this dish? The acidity breaks down certain amino acid chains in the grain and supposedly makes it easier to digest.

Merrill S. October 20, 2012

Have never tried that -- does it change the texture/taste?

Park R. October 20, 2012

It neutralizes phytic acid, which is an anti-nutrient that prevents absorption of minerals such as calcium, magnesium, iron, zinc, and copper. I may use buttermilk in place of lemon juice next time around. It may add a creamier texture. I lost my colon two decades ago, so nutrient absotion of food is as important as smell, texture and taste to me.

BTW. THANK YOU for co-founding Food52! I visit your site every evening after I read the day's WSJ on my iPad. I probably spend more time on your site.