“This cozy dish brings together the creamy comfort of polenta with the nutty flavour of millet. Roasted root vegetables and a drizzle of herb oil make it a hearty main course for cooler days. Millet is a gluten-free ancient grain that cooks quickly and pairs with fall produce.”

Difficulty

Intermediate

Yield

Serves 6-8

Ingredients

1 ^1/2 cups millet4 cups vegetable or chicken stock2 cups water1 teaspoon salt2 tablespoons butter or olive oil1/2 cup Parmesan or hard cheese (optional) Freshly ground black pepper, to taste

Ingredients

1 small sweet potato, peeled and diced2 carrots, peeled and sliced1 parsnip, peeled and sliced1 red onion, cut into wedges1 golden beet, peeled and diced2 tablespoons olive oil1 teaspoon salt1/2 teaspoon black pepper1 teaspoon fresh thyme leaves

Ingredients

1/4 cup olive oil2 tablespoons chopped fresh parsley or basil1 teaspoon lemon juice Pinch of salt

Equipment

Measuring cupsMeasuring spoonsChef's knifeCutting boardMedium pot with lidBaking sheetParchment paperWhiskWooden spoonBowls various sizesImmersion blenderDish towelTasting spoons

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 400°F and line a baking sheet with parchment paper. Prepare all vegetables by peeling and cutting them into even, bite-sized pieces.

Toss the vegetables with olive oil, salt, pepper, and thyme. Spread evenly on the baking sheet.

Rinse the millet in a fine-mesh strainer until the water runs clear.

If making the herb oil, combine the olive oil, herbs, lemon juice, and a pinch of salt in a container with an a stick or wand blender that is submerged in whatever is being blended to do the job. Much easier and cleaner for lots of jobs than a stand blender in my opinion.immersion blender until smooth.

Place the prepared vegetables in the oven and roast for 25 – 30 minutes, stirring halfway through, until golden and tender.

Meanwhile, bring the stock, water, and salt to a boil in a medium pot. Gradually add the rinsed millet, stirring constantly. Reduce the heat to low, cover, and cook until thick and creamy, about 25 minutes, stirring occasionally to prevent sticking.

When the millet is tender and has absorbed most of the liquid, stir in the butter or olive oil and cheese (if using). Season with salt and pepper to taste.

To serve, spoon the creamy millet polenta into shallow bowls or plates, top generously with the roasted vegetables, and drizzle with herb oil. Garnish with extra herbs or cheese if desired.

Growing Chefs! Ontario Recipe

Millet Polenta with Roasted Fall Vegetables

Yield: Serves 6-8

Difficulty: Intermediate