One of my favorite things about writing The Homemade Flour Cookbook was the chance to step outside the normal bounds of how I use grains/flours. There is a fun in-between of the whole grain and flours that can serve a few different uses. Cracked grains work great for morning porridge or as soup thickeners. Or in the case of this dish, polenta. This millet polenta is one of my favorite recipes that I use time and again. The texture is similar to corn-based polenta but is made from pulsing the whole grain in a blender to make a course flour. Better yet- the millet polenta sets up just like traditional polenta, meaning leftovers can easily be fried the next day. Read more and see the recipe.
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