Breakfast Friday | Creamy Millet Porridge

Apparently it’s millet week over here!  I figured since many of you are new to this seed [yes, it’s a seed!] I would give you a back-to-back millet recipe so you can see the many different ways to use it in your kitchen and shovel it into your mouth.

Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com
Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com

Making millet porridge this week was actually a first for me and it took a bit of trial and error to get it right.  I know exactly how to cook millet when looking for a fluffy side dish, but no idea when looking for a creamy breakfast.

My first thought was that I didn’t want it to take 20 minutes to cook and then 10 more minutes waiting with the lid on before being able to eat.  So into the grinder it went.  I knew that grinding the millet would allow it to cook more quickly and it would also create a creamier, more porridge-like texture.

Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com
Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com

After a few trials with different cook times + methods I got it figured out. 

And now I seriously cannot stop eating this. 

The end result is like a mix between polenta and cream of wheat.  It’s thicker than cream of wheat but creamier and softer than polenta.  The flavor is light and nutty and totally devourable without a single topping.  I thought it would need banana on top to sweeten or a maple syrup drizzle but for my taste buds it was perfect all on its own.

I couldn’t believe how similar it was to polenta in the end.  I think you could even cook it with slightly less liquid and use it in the exact same way as polenta.  Oooh, did I just get some ideas!

Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com
Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com

After letting the millet rest in your bowl for a few minutes it sort of solidifies [like polenta] but remains incredibly creamy.  I just couldn’t get over how much I loved the texture. 

You can see in the above photo how it actually pulls away from the bowl.  You could probably turn the bowl over and it would slide out in one solid piece.

Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com
Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com

I kept the toppings simple but they were just right.

A sprinkle of cinnamon, a dab or two of coconut oil, and a handful of chopped pecans.

I find this much more comforting and satiating than a bowl of oats and perfect for the cold snap that hit us this week.  Below you’ll find a few ideas for sweet and savory toppings.  I’m going savory style for lunch today.

Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com
Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com

Print this!

Creamy Millet Porridge

gluten-free, vegan // yields 1 serving

  • 1/3 cup raw millet
  • 1 teaspoon unrefined coconut oil
  • 3/4 cup unsweetened almond milk, or milk of choice
  • 1/2 cup water
  • coconut oil, cinnamon, pecans, optional toppings

Pulse/grind millet until coarsely ground [about halfway to flour] in a clean coffee grinder, blender, or food processor.  You want the millet seeds to be about 3/4 ground.

Melt the coconut oil in a small pot over medium heat. Once hot add the ground millet and stir for 2-3 minutes, lightly toasting.  Slowly pour [it will spatter a bit] in the milk and water and stir.  Bring to a simmer stirring occasionally [it won’t be smooth yet], then stir until the mixture is fully combined and creamy. 

Reduce heat to low/simmer and place a tight fitting lid on top.  Simmer for 8-10 minutes.  Do not stir while it cooks.  Remove the lid and give it a few stirs.  The consistency should be creamy and thick but pourable.  If it seems runny place the lid back on for 1-3 minutes.  If it’s too thick add a bit more milk to thin out.  Pour into a bowl and let sit for about 3-4 minutes to thicken.  Top as desired and enjoy.

notes: This method results in a stiff but still creamy texture after letting it rest in your bowl.  If you want a thinner [but still thick and creamy] texture use 3/4 cup water and 3/4 cup milk and eat immediately after pouring in your bowl.  Butter or ghee can be substituted for coconut oil.  This recipe is easily doubled or tripled, etc. to serve more or to have leftovers.  To reheat you’ll want to add more milk/water before heating and stir to combine.

……

sweet toppings: coconut oil/butter, nut butter, nuts, raisins, banana, cinnamon, honey, maple syrup

savory toppings: avocado, sunny side up egg, butter, paprika, savory nut butter, hot sauce, parmesan, sharp cheddar, nutritional yeast

Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com
Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com

My mom just got into town last night, so I’m off to make her a hot breakfast + hug her for forever.

Happy breakfasting + enjoy the weekend!

Ashley

Breakfast Friday | Orange Maple Polenta

You guys kind of rule.

breakfast friday >> orange maple polenta | edibleperspective.com
breakfast friday >> orange maple polenta | edibleperspective.com

Your kind + generous words from my last post are appreciated more than you could ever imagine.  Hearing that many of you are going through similar life-career challenges was comforting.  Not that I enjoy hearing you’re confused and a bit messy feeling like myself, but it was reassuring to know you don’t have it all figured out yet either.

You’ve also nudged + cheered me on just enough to really make me want to keep talking about these things in more depth.  And for that I thank you.  It’s like free therapy.  It helps to get it all out there and share my thoughts and experiences with all of you.  Although, I can never be 100% sure what the response will be, which makes things slightly intimidating.  But I think I can handle it.

breakfast friday >> orange maple polenta | edibleperspective.com
breakfast friday >> orange maple polenta | edibleperspective.com

Now let’s bring breakfast back, shall we?

breakfast friday >> orange maple polenta | edibleperspective.com
breakfast friday >> orange maple polenta | edibleperspective.com

If you remember my citrus obsession last year it’s starting to ramp up once again.

Today we’re starting with an orange infused polenta breakfast bowl.  This was inspired by my orange honey corn cake which is one of my favorite recipes to date.  Cornbread meets cake with a kick of orange and honey.  Oh my yes.

breakfast friday >> orange maple polenta | edibleperspective.com
breakfast friday >> orange maple polenta | edibleperspective.com

Polenta is a fun breakfast grain to add into your routine.  You can make a big batch ahead and reheat throughout the week, or if you have the quicker cooking kind it’s easy enough to make in the morning. 

It’s also nice change of pace from the oatmeal family.

And I swear polenta is extra filling.  It really sticks to your ribs.  Or maybe it expands in your stomach?  Either way, polenta is good stuff.

breakfast friday >> orange maple polenta | edibleperspective.com
breakfast friday >> orange maple polenta | edibleperspective.com

Instead of honey I’ve infused this bowl with maple and a few warming spices like nutmeg, cinnamon, and clove.

It’s topped with orange segments and sliced almonds adding bright flavor and mandatory crunch.  Crunchy toppings on top of any type of hot breakfast cereal is just not optional.

breakfast friday >> orange maple polenta | edibleperspective.com
breakfast friday >> orange maple polenta | edibleperspective.com

Print this!

Orange Maple Polenta Porridge

gluten-free, vegan // yields 2 large or 4 small servings

  • 1 cup uncooked polenta grits, plus a 2:1 ratio of water to non-dairy milk
  • 1-2 tablespoons pure maple syrup
  • 1 tablespoon unrefined coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon orange zest
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon salt
  • pinch of clove
  • 2 oranges, rind removed and oranges sliced
  • sliced almonds

Cook polenta grits according to package directions with a 2:1 ratio of water to milk.  I use Bob’s Red Mill Polenta which cooks in a little over 5 minutes, but different brands will vary. After polenta is cooked and a creamy consistency is reached move to a cool burner and stir in the maple syrup, coconut oil, vanilla, orange zest, spices, and salt until fully combined.

Portion into bowls and top with orange segments and sliced almonds.  Top with a drizzle of maple syrup if desired.  Serve hot.

notes: To remove orange segments: Carefully cut the rind from the orange starting from the top and working your way to the other end with a sharp knife.  Continue around the orange until all the rind is removed.  Make cuts on the inside of each white [pith] line where the orange segments are and remove the orange slices.  This should leave you with orange slices free of any pith.

breakfast friday >> orange maple polenta | edibleperspective.com
breakfast friday >> orange maple polenta | edibleperspective.com

Please tell me you’re as obsessed with citrus as I am.

Happy weekend!

Ashley