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Millet Polenta with Romesco

This Millet Polenta with Romesco is a vibrant, comforting dish featuring creamy millet polenta and smoky, tangy Romesco sauce topped with toasted sunflower seeds and fresh parsley.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course, Side Dish
Cuisine: Mediterranean, Spanish
Keyword: Comfort Food, Easy, Gluten-Free, Healthy, Nut-Free Option, Vegan
Servings: 4 servings

Ingredients

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)
  • 0.25 cup toasted almonds or hazelnuts
  • 1 small clove garlic
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1 teaspoon smoked paprika
  • 0.25 cup olive oil
  • salt and pepper to taste

Toppings

  • 0.25 cup toasted sunflower seeds
  • fresh parsley chopped
  • olive oil for drizzling

Instructions

Prepare the Millet Polenta

  • Rinse 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.

Roast or Prepare the Romesco Ingredients

  • If 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. Roughly chop the roasted peppers and tomato to make blending easier.

Blend the Romesco Sauce

  • In a blender or food processor, combine roasted red peppers, roasted tomato, 1/4 cup toasted almonds or hazelnuts, 1 small clove garlic, 1 tablespoon sherry vinegar, and 1 teaspoon smoked paprika. Pulse until 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 consistency with a splash of water if needed.

Toast the Sunflower Seeds

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

Assemble the Dish

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

Equipment

  • Medium Saucepan
  • Blender or food processor
  • Small Skillet
  • Wooden spoon or whisk
  • Measuring Cups and Spoons

Notes

  • Rinse millet before cooking to remove bitterness for a cleaner flavor.
  • Toast sunflower seeds to enhance nuttiness and add delightful crunch.
  • Store polenta refrigerated up to 3 days; reheat with splash of water or broth to restore creaminess.
  • Romesco sauce keeps refrigerated for 5 days and can be frozen for longer storage.
  • For nut-free Romesco, replace almonds with sunflower or pumpkin seeds.