Cheese and millet casserole from the frying pan

Ingredients for 2 servings:

• 50 g millet
• 100 g water
• 150 g cheese (goat cheese or other hard cheese), grated
• 2 tbsp olive oil
• 250 g low-fat curd cheese
• 80 g buckwheat, ground
• 1 tsp salt
• 1 tsp sugar
• 1 tsp paprika powder
• 1 tsp oregano
• 1 pinch(s) rosemary, ground
• Butter for the frying pan
• 3 slices of cheese (raclette cheese)
• 1 tbsp cranberries from the jar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Gluten-free and egg-free

Rinse the millet with hot water to remove any bitterness. Bring the millet to a boil in a small saucepan with 1 cup (approx. 110 g) of boiling water, reduce the heat, cover the pan, and turn off the heat after about 4 minutes. Let the millet swell for about 10 minutes over the residual heat; after that, it will be dry and almost white. Place it in a mixing bowl, add the goat cheese, olive oil, quark, buckwheat, and all the spices, and mix everything together for 2 minutes on medium heat. Then place it in a buttered 20 cm frying pan and smooth the surface. Arrange the raclette slices around the edge and add a tablespoon of cranberries to the empty center. Close the lid, place the pan on the cold stovetop, and bake the casserole on heat setting three of six until light brown, about 30 minutes. The casserole can then be moved around in the pan. Serve hot. My own recipe.