Millet Polenta Topped with Rich and Zesty Orange Miso Sauce
While polenta is most commonly made from cornmeal, it is equally good made with mild-flavored millet, prepared with or without the addition of chives or other fresh herbs mixed in right at the end. Drizzle millet polenta with orange miso sauce is particularly good, providing the perfect accent in both flavor and presentation.
Millet Polenta
- 1 cup millet, rinsed
- 3 cups water
- 1/2 teaspoon sea salt
- 1 teaspoon toasted sesame oil
- 9 small sprigs of parsley
Bring water to boil and add millet and salt. Reduce heat and cook for 30-35 minutes until millet becomes creamy. Oil 8" X 8" baking dish with toasted sesame oil and fill with cooked millet, spreading it evenly and pressing it down within the baking dish. Allow to cool for about 15 minutes and then put it into the refrigerator for at least 30 minutes to further cool. When ready to serve, cut the millet polenta into 9 squares. Drizzle with the orange miso sauce and top with a small sprig of parsley.
Orange Miso Sauce
- 1 tablespoon brown rice miso
- 3 tablespoons organic orange juice
- 1 1/2 teaspoons zest from organic orange
- 1 tablespoon flaxseed oil
Dilute miso with orange juice and add in orange zest. Put mixture in a small skillet over low heat, stirring gently for a couple minutes until slightly warm. Remove from heat and mix in flaxseed oil.
