Millet Cauliflower "Polenta" With Crispy Shallots

Name: Millet Cauliflower "Polenta" With Crispy Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: POLENTA:; 1 small caulifower, cored and coarsely chopped (about 3 cups); 1 cup millet, rinsed and drained; 4 large garlic cloves, peeled and left whole; 1/4 tsp saffron threads; sea salt; 4 cups water; 1/2 cup freshly grated Parmesan cheese; 1 tbsp unsalted butter; SHALLOTS:; 1/2 cup vegetable oil, or as needed; 1/2 cup olive oil, or as needed; 1 heaping cup sliced shallots; sea salt; pinch of red pepper flakes

Servings: persons

POLENTA:
1 small caulifower, cored and coarsely chopped (about 3 cups)
1 cup millet, rinsed and drained
4 large garlic cloves, peeled and left whole
1/4 tsp saffron threads
sea salt
4 cups water
1/2 cup freshly grated Parmesan cheese
1 tbsp unsalted butter
SHALLOTS:
1/2 cup vegetable oil, or as needed
1/2 cup olive oil, or as needed
1 heaping cup sliced shallots
sea salt
pinch of red pepper flakes

1
POLENTA:
2
1. In a heavy 3 pot, combine cauliflower, millet, garlic, saffron, 1 tsp salt, and water and bring to a boil over high heat. Reduce heat to low, cover, and simmer until the water has been absorbed and the millet is tender, 25-30 minutes.
3
2. When the millet is cooked, stir in Parmesan and butter.
4
SHALLOTS:
5
1. In a small skillet, heat the vegetable and olive oil over medium high heat until hot, but not smoking. Add the shallots, so the oil covers the shallots. Cook slowly, stirring often, until the shallots are a deep golden brown, about 20 minutes. Be really careful not to burn the shallots.
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2. Transfer the shallots to paper towels to drain, reserving the oil. Sprinkle the shallots with salt and the pepper flakes.
7
SERVE:
8
Serve the millet topped with the crispy shallots and, if desired, additional grated cheese. For extra seasoning (highly recommended), drizzle with some of the shallot oil.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: POLENTA:, 1 small caulifower, cored and coarsely chopped (about 3 cups), 1 cup millet, rinsed and drained, 4 large garlic cloves, peeled and left whole, and more.

Yes, Millet Cauliflower "Polenta" With Crispy Shallots falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!