This is a simple and filling porridge made with millet—a real comfort food.
After cooling down, this porridge can be refrigerated, and reheated the next day; simply heat desired amount in a small saucepan, with approx. 1 tbsp of milk per cup of cold porridge, over very low heat, stirring occasionally.
Contents
Ingredients
- 21⁄2 c water
- 1 tsp salt
- 1 c hulled millet
- 21⁄4 c milk
- 1⁄4 c cream
- 11⁄2 c roasted butternut squash puree
- 3 tbsp sugar
Instructions
- Bring 21⁄2 c water to a boil; add 1 tsp salt and 1 c hulled millet, reduce heat to very low, and cover.
- Simmer, covered, until all the water is absorbed.
- Slowly add 21⁄2 c milk and 1⁄4 c cream and stir to combine.
- Simmer, covered, 10 minutes.
- Add 11⁄2 c roasted butternut squash puree and 3 tbsp sugar and stir to combine.
- Simmer, covered, until liquid is almost fully absorbed.
- Remove from heat and serve.
