Millet polenta?

[bunnyjadwiga]

I'm going to try this one (from Granado):

Para hazer escudilla de mijo, o de panizo machado -- To make a dish of millet, or of chopped panic-grass

Take the millet, or chopped panic-grass, clean it of dust, and of any other filth, washing it as one washes semolina, and put it in a vessel of earthenware or of tinned copper with meat broth, and cause it to cook with stuffed intestines in it, or a piece of salted pig�s neck, to give it flavor, and when it shall be cooked, mingle with it grated cheese, and beaten eggs, pepper, cinnamon, and saffron. (You can also cook the said grains with the milk of goats or cows.) And after they shall be cooked with broth, letting them thicken well, they shall be removed from the vessel and shall be left to cool upon a table, or other vessel of wood, or of earthenware, and being quite cold, they shall be cut into slices, and shall be fried with cow�s butter in the frying-pan, and serve them hot with sugar and cinnamon on top.

So, I'll need to:

• Cook the millet with broth
  
• Mix the hot millet with beaten eggs, cheese, pepper, cinnamon & saffron.
  
• Cook a bit more, sufficient to make it thick.
  
• Cool the millet
  
• Cut into slices
  
• Fry slices in butter.
  

I'll let you know how it goes.

Comments

[lady-guenievre.livejournal.com]

I did this one for a feast once, it's tasty.

There's another one in http://www.geocities.com/helewyse/libro.html that uses almond milk instead of eggs, and doesn't include the frying step - I'm using it for my feast in 2 weeks.

[joef-johnm.livejournal.com]

and cause it to cook with stuffed intestines in it, or a piece of salted pig�s neck,

Sounds a lot like Scrapple. According to "Country Scrapple" by William Woys Weaver, page 14, "An example of a millet based scrapple would be Slovenia sara, a mixture of millet, white stock and pork blood baked in the oven in an earthernware vessel. It is cut into pieces when served and is often reheated by frying on a griddle"

[montuos]

I want some! :9

[dr-zrfq.livejournal.com]

It sounds nummy. Though, in my experience, whole millet cooks up more like a pilaf. I take it the eggs and cheese hold it together?