Corn and millet casserole

Ingredients for 2 servings:

• 320 g water = 2 cups
• 160 g millet = 1 cup
• 700 g milk
• 180 g ground corn
• 1 pinch of salt
• 1 pinch(s) of sugar
• 1 tbsp butter
• 1 apple
• 1 tsp salt
• 10 peppercorns, ground
• 3 tbsp flaxseed
• Cranberries, ad jar
• Butter, for the molds

Instructions

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

gluten-free, egg-free, vegetarian

Rinse 2-3 portions of millet in hot water to remove any bitterness. Add millet to 2 cups of boiling water, reduce heat to low, close lid, turn off heat after 5 minutes, and let it swell for about 10 minutes. It will then be almost white and dry. Add ground corn to the cold milk and simmer for 2-3 minutes, stirring. Stir in the millet, butter, apple (grated around the semolina), a pinch of salt and sugar, 1 teaspoon of salt, pepper, and flaxseed. Mix everything well. Pour into two buttered casserole dishes, smooth the surface, and grate a little cheese over the top. Top with 1 teaspoon of cranberries from the jar. Close lid. Bake in a cold oven at approximately 150°C (convection oven) for about 60 minutes; it should bubble well. My own recipe.