Millet Polenta with Romesco
Cooked millet polenta topped with romesco, toasted sunflower seeds, chopped parsley, and a drizzle of olive oil.
Servings: 4 servings
Ingredients
Ingredients
- 1 recipemillet polenta recipe here
- 1 reciperomesco recipe here
- toasted sunflower seeds for topping
- Parsley for topping
- Olive oil for topping
Instructions
Instructions
- Prepare the millet polenta and the romesco separately, following each recipe's directions; keep both warm until ready to assemble.
- Divide the cooked millet polenta evenly among serving bowls.
- Spoon the romesco over the top of each portion of polenta; using the back of the spoon, gently swirl some romesco into the surface of the polenta to create a marbled pattern.
- Sprinkle toasted sunflower seeds and chopped parsley over each bowl.
- Finish each serving with a light drizzle of olive oil and serve immediately.
Notes
Notes
Tips & Tricks:
If you would like to make the polenta ahead of time, simple reheat by returning to a pot with enough water to thin the polenta. Heat and stir until creamy and hot.
Stock up:
get the pantry ingredients you will need:
millet
,
sunflower seeds
,
parsley
Tips & Tricks:
If you would like to make the polenta ahead of time, simple reheat by returning to a pot with enough water to thin the polenta. Heat and stir until creamy and hot.
Stock up:
get the pantry ingredients you will need:
millet
,
sunflower seeds
,
parsley