Traditionally made with course ground corn meal, polenta is one of those homestyle dishes that strikes the perfect balance between simple and satisfying. I’ve decided to replace the corn in my polenta recipe with the tiny gluten free grain known as millet, because I limit my corn intake. Corn is one of the most genetically modified crops on the planet, I also find it to be not so gentle on my gut and a little higher on the glycemic index without offering the nutritional value I prefer. On the other hand, millet provides a similar texture while ranking higher in nutrients, such as fiber, folate, magnesium, and higher levels of antioxidants then most grains. I also particularly like millet because it’s a source of amino acids and a decent source of protein – meaning I can make my dinner meatless with this as the main course. The creamy flavors of this dish, paired with earthy mushrooms and roasted broccoli make it a perfect plant-based meal!
Millet Polenta with Roasted Broccolini & Maitake Mushrooms
1 cup Bob’s Red Mill Millet
2 T. extra virgin olive oil
1 tsp. thyme
1 medium white onion, finely diced
3 cloves garlic, finely minced
¾ cup white wine
5 cups organic vegetable (or chicken) stock
zest of 2 lemons
Kite Hill Almond Ricotta (optional)
For a finer grind on your millet polenta, you can add the millet to a blender or food processor and pulse it into a course grind, but for the luncheon version, I left the millet whole for more pops of texture.
In a medium stock or soup pot heat olive oil over medium high heat, add the onion and garlic and sauté until translucent, stir frequently to prevent garlic from burning. Add the millet to the pot and toast until slightly golden as you continue stirring. Add the white wine and reduce heat to medium as you cook off the alcohol about 2-3 minutes, then add the stock and stir well, reduce heat to a simmer and put a lid on the pot for 20 minutes, stir the mixture add additional liquid if needed and return to lid on cooking for another 15-20 minutes. Alternatively, you could also place the pot in a 350 degree oven for 20 minutes.
Before serving, stir in fresh grated lemon zest, fresh herbs, adjust sea salt and pepper. Plate with roasted maitake and broccolini on the same dish. For an extra creamy finish, add dollops of Kite Hill Almond Ricotta “Cheese” over the top and stir in just before serving.
Roasted Maitake Mushrooms
2 pounds maitake mushroom
extra virgin olive oil
2 T. fresh sage, finely chopped
1 T. fresh lemon juice (optional)
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a mixing bowl, add maitake mushrooms with a generous glug of olive oil, a few pinches of sea salt, fresh sage, and lemon juice (optional). Mix well with your hands or with a spoon until mushrooms are evenly coated with oil and seasoning. Spread seasoned mushrooms out in one layer on baking sheet.
Place in oven and roast for 20 minutes, flip with spatula and continue for additional 5-10 minutes until mushrooms have golden and crispy edges.
1 bunch broccolini (per every 3 people)
extra virgin olive oil
Preheat oven to 425. Wash broccolini and trim ends (cutting about 2 inches). Place broccolini into parchment lined baking pan. Drizzle with olive oil and season with sea salt and pepper. Toss to coat.
Place dish in pre-heated oven for 12-14 minutes, until just fork tender.