Revived Creamy Toasted Millet Polenta with spinach and cheese
Igor Gjozinski
4/7/2026
Updated on
5/7/2026
Public
Cooking Video
Classification
Category:
Side Dish
Cuisine:
Not specified
Difficulty:
Easy
Servings:
3
Total Weight:
342g
Meal Role:
Small Meal / Snack
Time Breakdown
Preparation
20m
Cooking
15m
Total Time
35m
Meal Prep Info
Portable
Batch-Friendly
Needs Reheating
Healthier take on: Cheesy Grits or Risotto
Nutrition
3
269
Calories
3
11.7 g
Protein
3
33.1 g
Carbs
3
9.1 g
Fat
Sugar:
0.5 g
Fiber:
4.4 g
Saturated Fat:
5.8 g
Unsaturated Fat:
1.3 g
Trans Fat:
0 g
Cholesterol:
0 mg
Sodium:
38.8 mg
Calcium:
0 mg
Iron:
0mg
Potassium:
270.5mg
Salt:
0.6g
Ingredients 6
Servings:
millet seeds
130
Gram
491.4
14.3g
94.6g
5.5g
Vegetables bujon cube per 100 mil of soup
7
Gram
1.5
0.0g
0.0g
0.0g
Cooking Cream
20
Gram
37.8
0.5g
0.8g
3.6g
Parmesan cheese
25
Gram
99.5
8.3g
0.0g
7.3g
Spinach fresh
100
Gram
23.0
2.9g
3.6g
0.0g
White Sheep cheese
60
Gram
154.2
9.0g
0.1g
10.8g
Cooking Instructions
This is tasty way how to revived a leftover Millet polenta.
The recipe for creamy Toasted Millet Polenta is at the following link:
https://matejcho.com/Kitchen/Recipes/Details/7579244c-5de3-47e0-abb4-a3544af88a72
The "Fit and Sate" Revival Steps
Loosen the Base: Place the leftover polenta in a pot over low heat and add about 1/4 to 1/2 cup of liquid (water, bouillon, or a splash of milk). Whisk vigorously as it warms to break up any clumps from the fridge.
Fold in the Spinach: Once the polenta is creamy again, fold in your softened (steamed or lightly sautéed) spinach. The green against the golden millet will look beautiful for your website photos.
The Cheese Finish: Crumble in your white cheese (like Feta or a similar brined cheese) right at the end. This adds a hit of protein and a salty tang that balances the nuttiness of the toasted millet flour.