Oh my gosh. This recipe was a revelation. Have you ever had millet? It looks like bird seed. As a matter of fact, I think it is bird seed. But you know what? Those birds know a good thing when they see it. In this recipe millet is cooked in a manner similar to polenta and what you end up with is something similar to polenta, but not quite polenta. This not-quite-polenta is so good! It’s creamy, but with a bit more chew than regular polenta.
Then you take this wonderful polenta and top it with a lovely assortment of fall vegetables, and you have a vegetarian dinner where no one misses the meat. One of those dinners, where you pause frequently, to comment on it’s wonderfulness. Using my Eat Your Books program, which now indexes magazines, I found this in Fine Cooking, and you can find it online: Millet and Cheddar Polenta with Roasted Vegetables.
And…why yes…I did notice that my placemat is in focus and not my food. Did you stop to think that maybe I wanted it that way? Maybe I wanted to show you my cheap, two dollar placemats and not my fantastic bowl of fall goodness.
This will be my entry for Foodie Friday at Designs by Gollum!