Millet Polenta with Romesco

If you’re craving a vibrant, comforting dish that marries rustic textures with bold flavors, look no further than Millet Polenta with Romesco. This recipe brings together the creamy, slightly nutty goodness of millet-based polenta and the smoky, tangy punch of a traditional Romesco sauce. Topped with toasted sunflower seeds, fresh parsley, and a drizzle of olive oil, this dish strikes the perfect balance between wholesome and indulgent. It’s a wonderful twist on classic polenta that’s easy to prepare, gluten-free, and packed with nutrients. Whether you’re serving it for a cozy weeknight dinner or as an impressive side at your next gathering, Millet Polenta with Romesco is sure to become a favorite in your culinary repertoire.

Why It Deserves a Spot

Millet has been an ancient staple in many cultures, prized for its versatility and health benefits. When transformed into polenta, it offers a creamy base that’s lighter and more delicate than traditional cornmeal polenta. Pairing it with Romesco—a Spanish sauce made from roasted red peppers, nuts, tomatoes, and garlic—adds a complex depth of flavor that’s smoky, sweet, and slightly spicy all at once. This dish is naturally gluten-free and dairy-free, making it accessible to a variety of diets without sacrificing taste or texture.

Beyond the taste, Millet Polenta with Romesco is visually stunning. The vibrant red of the Romesco contrasts beautifully against the pale yellow polenta, while the toasted sunflower seeds add a rustic crunch. The fresh parsley and olive oil lend a refreshing brightness and silky finish. Plus, it’s an exciting way to enjoy millet if you’re looking to diversify your grains.

If you enjoy Mediterranean-inspired flavors, you might also want to check out the Mediterranean Baked Feta Pasta With Olives—another dish that’s bursting with bold tastes and easy to prepare.

Ingredient List

• Millet Polenta:
  • 1 cup millet
  • 4 cups vegetable broth or water
  • 1 teaspoon salt
  • 2 tablespoons olive oil or vegan butter
• Romesco Sauce:
  • 2 large roasted red peppers (jarred or homemade)
  • 1 medium ripe tomato, roasted or fresh
  • 1/4 cup toasted almonds or hazelnuts
  • 1 small clove garlic
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1 teaspoon smoked paprika
  • 1/4 cup olive oil
  • Salt and pepper to taste
• Toppings:
  • 1/4 cup toasted sunflower seeds
  • Fresh parsley, chopped
  • Olive oil, for drizzling

Toolbox for This Recipe

• Medium saucepan – for cooking the millet polenta
• Blender or food processor – to blend the Romesco sauce ingredients into a smooth sauce
• Small skillet – to toast sunflower seeds if not already toasted
• Wooden spoon or whisk – to stir the polenta while cooking
• Measuring cups and spoons – for precise ingredient measurements

From Start to Finish: Millet Polenta with Romesco

Step 1: Prepare the Millet Polenta

Start by rinsing 1 cup of millet under cold water to remove any bitterness. In a medium saucepan, bring 4 cups of vegetable broth or water to a boil. Add 1 teaspoon of salt and slowly whisk in the millet. Reduce heat to low and simmer, stirring frequently, until the millet absorbs the liquid and thickens to a creamy consistency, about 20-25 minutes. Stir in 2 tablespoons of olive oil or vegan butter to enrich the polenta. Remove from heat and cover to keep warm.

Step 2: Roast or Prepare the Romesco Ingredients

If you’re using fresh red peppers and tomatoes, roast them under a broiler or on a grill until the skins are charred and blistered. Let them cool, then peel off the skins. Alternatively, jarred roasted red peppers can be used for convenience. Roughly chop the roasted peppers and tomato to make blending easier.

Step 3: Blend the Romesco Sauce

In a blender or food processor, combine the roasted red peppers, roasted tomato, 1/4 cup toasted almonds or hazelnuts, 1 small clove of garlic, 1 tablespoon sherry vinegar, and 1 teaspoon smoked paprika. Pulse until the mixture is finely chopped. While blending, slowly drizzle in 1/4 cup olive oil until the sauce becomes smooth and emulsified. Season with salt and pepper to taste. Adjust the consistency with a splash of water if needed.

Step 4: Toast the Sunflower Seeds

If your sunflower seeds are not pre-toasted, heat a small skillet over medium heat and toast 1/4 cup sunflower seeds, stirring frequently until they turn golden and fragrant. Remove from heat and set aside.

Step 5: Assemble the Dish

Spoon a generous serving of warm millet polenta onto each plate. Top with a few spoonfuls of Romesco sauce. Sprinkle the toasted sunflower seeds over the top, scatter fresh chopped parsley, and finish with a light drizzle of olive oil for extra richness and shine.

Make It Diet-Friendly

• For a lower-fat version, reduce the olive oil used in the polenta and Romesco, or substitute with a smaller amount of a lighter oil.
• Leave out nuts in the Romesco sauce and replace them with sunflower or pumpkin seeds for a nut-free option.
• Add steamed or roasted vegetables on the side to boost fiber and nutrients.
• Use homemade vegetable broth with no added salt to control sodium levels.

Errors to Dodge

• Don’t skip rinsing the millet; it helps remove any bitterness for a cleaner flavor.
• Avoid cooking the millet polenta on high heat without stirring—it can stick to the pan and burn.
• Be careful not to over-blend the Romesco sauce; it should be smooth but still retain some texture.
• Don’t forget to toast the sunflower seeds—this step enhances their nuttiness and adds a delightful crunch.

Meal Prep & Storage Notes

You can make the millet polenta and Romesco sauce ahead of time. Store the polenta in an airtight container in the refrigerator for up to 3 days. It might firm up in the fridge; simply reheat with a splash of water or broth to restore creaminess. The Romesco sauce keeps well for up to 5 days refrigerated and can also be frozen for longer storage.

For quick meals, prepare large batches of millet polenta and Romesco sauce, then assemble with fresh toppings when ready to serve. This dish reheats beautifully and can be quickly refreshed with a drizzle of olive oil and fresh parsley.

Questions People Ask

Can I substitute millet with another grain for this polenta?

Yes, you can use cornmeal for traditional polenta or even polenta made from other gluten-free grains like quinoa or amaranth. Keep in mind each grain has a slightly different cooking time and texture, so adjust accordingly.

Is Romesco sauce spicy?

Romesco sauce typically has a mild smoky flavor with a subtle heat depending on the smoked paprika and peppers used. If you prefer it spicier, you can add a pinch of cayenne pepper or a small chili pepper to the sauce.

Can I make this recipe nut-free?

Absolutely! Simply replace the almonds or hazelnuts in the Romesco sauce with seeds like sunflower or pumpkin seeds. This swap maintains the texture and richness without nuts.

What can I serve alongside Millet Polenta with Romesco?

This dish pairs wonderfully with fresh, vibrant salads like a Kale Salad With Lemon Vinaigrette, or alongside creamy, tangy sides such as the Homemade Labneh Recipe. Both will complement the flavors beautifully.

Next Up in Your Queue

• Mediterranean Baked Feta Pasta With Olives – A rich and easy Mediterranean pasta dish with tangy feta and briny olives.
• Homemade Labneh Recipe – Creamy, tangy, and perfect for dipping or spreading.
• Kale Salad With Lemon Vinaigrette – A refreshing, nutrient-packed salad that brightens any meal.

Before You Go

Enjoying Millet Polenta with Romesco is more than just a meal; it’s an experience of rustic elegance and vibrant flavors that celebrate wholesome ingredients. This dish invites you to slow down, savor each bite, and appreciate the beautiful simplicity of nourishing food. Whether you’re a seasoned cook or a kitchen newbie, this recipe is approachable and rewarding. Give it a try and watch it become a staple on your table!

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