John Myers
Ingredients for 4 servings:
- 1 onion(s), diced
- 1 clove(s) garlic, pressed
- 2 tbsp olive oil
- 1 cup(s) millet, large cup (approx. 125 g)
- 1 can of pizza tomatoes
- 1 pack of tomatoes, pureed
- 2 tsp vegetable stock powder
- salt and pepper
- 200 ml Cremefine
- 1 bag of cheese, grated
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes
vegetarian family favorite meal
Heat the olive oil in a pan and fry the onion and garlic until golden brown. Add the millet and roast until very aromatic. Deglaze with the canned tomatoes and strained tomatoes. Rinse the can and the Tetra Pak with water, add everything to the pan and add the stock powder. Bring to a boil and simmer for 15-20 minutes, stirring frequently. Stir in the Cremefine and season to taste. Transfer the millet porridge to a baking dish, sprinkle with the grated cheese and bake in the oven at 200°C for about 40 minutes until golden brown. Fits into a springform pan. Can be sliced like a cake when cooled. Delicious hot or cold. Serve with herb curd cheese, salad and, for resistant non-vegetarians, sausages or meatballs.
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