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Pumpkin porridge with millet
By Євген Клопотенко · klopotenko.com
Yield: 4
| prepPreheat oven to 180°C / 350°F | ||||
| 500 g / 1 lb pumpkin, peeled and cubed | Combine millet, milk, salt, sugar, pumpkin & half the butter | Simmer over low heat, stirring occasionally, 20 min | Transfer to cast-iron skillet, add remaining butter | Bake 180°C / 350°F, 30 min |
| 200 g / 1 cup millet, rinsed | ||||
| 1 liter / 4½ cups milk | ||||
| 1 pinch of salt | ||||
| 4 tbsp sugar | ||||
| 1 cinnamon stick | ||||
| 50 g / 3½ tbsp unsalted butter (for stovetop) | ||||
| 50 g / 3½ tbsp unsalted butter (for oven) | ||||
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