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+ servings
Millet Polenta

Millet Polenta with Spicy Tomato Ragú

An unprocessed entrée that is sure to make this a meal that the family will enjoy!

Course Entree
Cuisine Italian
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Yield 8 servings
Calories 47 kcal
Author Lora Krulak


For the Polenta:

  • 1 teaspoon organic butter plus more for greasing the dish
  • ½ red onion chopped
  • 1 clove garlic chopped
  • 1 cup Bob’s Red Mill millet flour
  • 1 cup vegetable broth
  • 1 cup carrot juice you could also use all carrot juice or all vegetable broth

For the sauce:

  • 1 box 8 ounces of plum tomatoes
  • 1 head garlic cloves peeled and separated
  • 1 red onion sliced into 1/2" rings
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt more or less to your preference
  • 1/4 teaspoon ground pepper more or less to your preference
  • Handful of fresh basil torn


For the Polenta:

  1. In a medium-size saucepan, melt the butter over medium heat and sauté the onion and garlic until they are fragrant, about 4-5 minutes.
  2. Add the millet flour and let it cook for about a minute, cooking out the “flour” taste.
  3. Add the liquids slowly, constantly stirring to remove all the lumps.
  4. Lower the head and simmer the polenta for about 7-10 minutes until the liquid is absorbed, but the polenta remains moist.
  5. Pour the polenta into a greased baking dish.
  6. Bake at 350F for 20 minutes, then let cool in the dish to set.

For the Sauce

  1. Bring the oven up to 375F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, toss the tomatoes, garlic cloves, onions, salt, and pepper in olive oil to coat evenly.
  4. Spread on the baking sheet, and roast for 20 minutes, stirring half-way.
  5. Allow to cool slightly, then transfer to a blender and purée.
  6. Mix in the chopped basil.

To Serve

  1. Slice the polenta into squares and serve, topped with a heaping spoonful of tomato ragú.