When I was writing The Homemade Flour Cookbook, I stepped far outside my comfort zone. I had worked for a year at a bakery and for a solid part of that time, was the sole baker in their dedicated gluten-free kitchen. Thanks to this experience, I was no stranger to all of these flours. But writing an entire book about all types of flours pushed me in my recipe development. One of the best accidents came from cooking millet that didn’t grind all the way. The end of result was this millet polenta that taste delicious and works almost identically to traditional corn-based polenta.
This cooking component is easy. Take a blender, food processor, or grain mill set to the coarsest setting and crack some millet. Leave about half the millet whole and create a bit of flour (this is key- it’s what makes the thickness possible). This technique also works with other grains, especially when making whole-grain risottos, but millet is the grain that closest resembles polenta.