Recipe: Millet polenta

Home Cooking Recipe: Millet polenta


I’m going to drip this week, although there are porridge shops downstairs and I still want to go home and cook a bowl of comfortable porridge. Sometimes I don't know how strong I am, I try to try it. It also saved the corn that was not eaten after the last steaming. No waste is the goal of this year's struggle.



  1. The water is boiled and the millet is heated to the pot.

  2. Stir slowly with a spoon to prevent the bottom of the paste pot, until the millet is full and soft, and open a small fire.

  3. After 20 minutes, the corn kernels can be sprinkled and stirring is continued.

  4. According to the taste of your favorite rice, you can almost start the pot. Half of it looks sticky and has no watery sensation.


Sweet corn is best. Hand peeling, adjust the amount according to taste. It can also be used after it has been steamed. (I won't tell you that I did this!) With a small dish of kimchi, but don't be greedy, don't let the hardworking porridge be wasted by excessive sodium intake.

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