Creamy Toasted Millet Polenta

Name: Creamy Toasted Millet Polenta
Prep time: 30 min
Total time: 30 min
Ingredients: 130 Gram millet seeds; 7 Gram Vegetables bujon cube per 100 mil of soup; 10 Gram Cooking Cream; 25 Gram Parmesan cheese

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Total: 30 min
Prep / cook: 30 / 0 min
Servings: 3
Ingredients: 4
Per serving: 204 kcal

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Ingredients 4

Servings:

Fractions

millet seeds

130 Gram

491.4 14.3g 94.6g 5.5g

Vegetables bujon cube per 100 mil of soup

7 Gram

Knorr

1.5 0.0g 0.0g 0.0g

Cooking Cream

10 Gram

Polmlek

18.9 0.3g 0.4g 1.8g

Parmesan cheese

25 Gram

99.5 8.3g 0.0g 7.3g

Steps 13

Creamy Toasted Millet Polenta A nutrient-dense, comforting alternative to traditional corn-based polenta.
Ingredients 130 gr. Raw millet seeds (blended into flour)

130 Gram millet seeds
450 mil. Water
1 cube/tbsp Vegetable bouillon
1/4 cup Grated Parmesan cheese

25 Gram Parmesan cheese
1 tbsp Heavy cream (or coconut cream for a dairy-free "Fit" version)
Optional: A pinch of sea salt and cracked black pepper to taste
Preparation Steps Mill the Grain: Place raw millet seeds in a high-speed blender. Process until it reaches a fine, flour-like consistency.

130 Gram millet seeds
The "Nutty" Toast: Heat a dry skillet over medium-high heat. Add the millet flour and toast for 6–7 minutes. Whisk or stir constantly to prevent burning. Stop when the flour smells fragrant and looks golden.
Prepare the Base: In a medium pot, bring 3 cups of water and the bouillon to a rolling boil.
The Whisk-In: Slowly rain the toasted millet flour into the boiling water while whisking vigorously to avoid clumps.
The Slow Simmer: Reduce the heat to the lowest possible setting. Cover and simmer for 15 minutes. Stir occasionally to ensure the bottom doesn't scorch.
The Finish: Remove from heat. Stir in the Parmesan and cream. Continue stirring until the cheese is melted and the texture is velvety and smooth.

Cooking Video

Igor Gjozinski Updated on 5/7/2026 Public

Classification

Category: Side Dish

Cuisine: Not specified

Difficulty: Easy

Servings: 3

Total Weight: 172g

Meal Role: Side Dish / Salad

Fit & Sate: Smart Swap

Time Breakdown

30 min

Preparation

30m

Total Time

30m

Meal Prep Info

Batch-Friendly Needs Reheating

20 min hands-on time

Healthier take on: Traditional Corn Polenta / Mashed Potatoes

Nutrition

Per Serving Per 100g Total

204

Calories

7.6 g

Protein

31.7 g

Carbs

4.9 g

Fat

Sugar: 0.2 g

Fiber: 3.7 g

Saturated Fat: 2.2 g

Unsaturated Fat: 1.3 g

Trans Fat: 0 g

Cholesterol: 0 mg

Sodium: 12.4 mg

Calcium: 0 mg

Iron: 0mg

Potassium: 84.5mg

Salt: 0g

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Creamy Toasted Millet Polenta

Created on 4/1/2026

Total Time: 30m

Servings: 3

Difficulty: Easy

Category: Side Dish

Nutrition Facts (per serving)

Calories: 204

Protein: 7.6g

Carbs: 31.7g

Fat: 4.9g

Ingredients

130 Gram millet seeds
7 Gram Vegetables bujon cube per 100 mil of soup
10 Gram Cooking Cream
25 Gram Parmesan cheese

Instructions

Creamy Toasted Millet Polenta A nutrient-dense, comforting alternative to traditional corn-based polenta. Ingredients 130 gr. Raw millet seeds (blended into flour) 450 mil. Water 1 cube/tbsp Vegetable bouillon 1/4 cup Grated Parmesan cheese 1 tbsp Heavy cream (or coconut cream for a dairy-free "Fit" version) Optional: A pinch of sea salt and cracked black pepper to taste Preparation Steps Mill the Grain: Place raw millet seeds in a high-speed blender. Process until it reaches a fine, flour-like consistency. The "Nutty" Toast: Heat a dry skillet over medium-high heat. Add the millet flour and toast for 6–7 minutes. Whisk or stir constantly to prevent burning. Stop when the flour smells fragrant and looks golden. Prepare the Base: In a medium pot, bring 3 cups of water and the bouillon to a rolling boil. The Whisk-In: Slowly rain the toasted millet flour into the boiling water while whisking vigorously to avoid clumps. The Slow Simmer: Reduce the heat to the lowest possible setting. Cover and simmer for 15 minutes. Stir occasionally to ensure the bottom doesn't scorch. The Finish: Remove from heat. Stir in the Parmesan and cream. Continue stirring until the cheese is melted and the texture is velvety and smooth.