Sunday, June 13, 2010

Millet Polenta with Spinach & Aged Gouda

Recently, I was craving something savory and satisfying yet healthy. I love polenta but so many people are sensitive to corn that I wanted to find a good substitute that was gluten free. This recipe is the answer.

Millet, although considered by many a humble grain, is actually a seed and a nutritional champion. It shares the spotlight with buckwheat & quinoa as being one of the few alkaline forming "grains". Millet does not feed candida, is a good source of fiber, and is a fantastic source of magnesium which helps with migraine headaches, constipation and supports heart health.

For a vegan version of this recipe, omit the gouda and mix in two tablespoons of nutritional yeast flakes after the millet is finished cooking. Enjoy!

1 1/2 cups millet*
3 cups water
1 1/2 teaspoons sea salt
1/4 cup neutral flavor coconut oil
3 cloves garlic, crushed
1 teaspoon red pepper flakes
2 cups chopped fresh spinach
1/2 cup shredded aged gouda

Cook millet with salt, oil, garlic and red pepper flakes in 3 cups water over medium-low heat for approximately 55 minutes, covered, until the consistency of a soft porridge. Stir often.

Remove from heat. Stir in fresh spinach and shredded gouda. Spread millet mixture into a 9-inch ceramic quiche pan and cool completely. Cut into 8 wedges and serve.

*Make sure to soak millet for 8-10 hours and rinse before cooking to remove the phytic acid which can make millet hard to digest and can bind to minerals in the system.