Happy Friday everyone! Boy, this was a long week. Back and forth to Portland. A few snow days with no school. And lots and lots of projects. I'm looking forward to taking a much needed break this weekend. Doing some simple cooking, spending time with my babies, and catching up on my tv shows.
With snow on the ground, and my need for wanting to stay in this weekend, I made an extra large batch of millet coconut porridge to last us for the next few days. It is creamy, sweet and just perfect for a cold morning.
Enjoy and happy weekend! xo
I love this with the roasted grapefruit, but equally amazing is caramelized roasted bananas, similar to what we did here. Basically, take whatever fruit you have in your kitchen toss with a little brown sugar, place under the broiler, and there you have it.
Millet Coconut Porridge with Roasted Grapefruit
adapted from Cook Republic
1 cup millet, rinsed
3 cups water
1/2 teaspoon salt
1 cup coconut milk, plus more for serving
1 grapefruit, 1/2" slices
1 tablespoon brown sugar
1/4 teaspoon cinnamon
Over low heat, warm millet in a small saucepan until lightly toasted. Add water and salt. Turn the heat to medium and cook for 15-20 minutes until the millet has absorbed the water. Reduce heat to low and add coconut milk. Simmer for 5 minutes. Remove from the heat and pour into individual bowls.
Preheat broiler with oven rack on the top row. Place grapefruit slices onto baking sheet and sprinkle the brown sugar and cinnamon evenly over top. Broil for 3-5 minutes until slightly browned. Remove from the oven, let cool slightly, and cut into 1" chunks.
Serve millet coconut porridge with roasted grapefruit, maple syrup and coconut milk.