Maybe it's not new, but I just found these Bob's Red Mill Millet Grits for the first time. The grits make a breakfast porridge that is gluten-free, creamy and satisfying, and a nice change from brown rice hot cereal for those who don't tolerate gluten-free oats.The millet has 5g protein per serving, almost as much as oatmeal, and 3g fiber. The porridge cooks up quickly in about 10 minutes or less. Since the millet is pretty bland, you can dress it up with fresh fruits, vanilla extract, spices like cinnamon or nutmeg, nuts or seeds. Add some lemon zest or orange zest for a bright zing. Kitchen Tip: save lemon rinds from juicing; they keep for a few days in the refrigerator and can be used for adding zest to porridge, salads or baking. Or try a more savory approach by adding some finely chopped carrot, onion and corn to the pot with the millet.
Whether you are going with a sweet fruit topping or a savory taste, add 1/2 tsp white miso to promote good digestion; the miso has a salty slightly fermented flavor that you really don't notice with such a small amount. Just before the millet is ready, dissolve 1/2 tsp miso (my favorite is Mellow White Miso, and the Miso Master brand is gluten-free according to the company) in one or two tablespoons of hot water, add to the porridge and cook for one more minute.You can add the miso to any other porridge using the same technique. What an easy, non-dairy way to get your daily probiotic.
Lastly, I want to share some flavor combinations that will work for any porridge:
Dried cherries, orange zest, sliced almonds
Fresh blueberries, vanilla extract, dash cinnamon
Fresh peach, lemon zest
Grated apple, raisins, cinnamon, pinch nutmeg
Crushed pineapple, toasted coconut
Banana & PB or almond butter
Pear, pinch allspice, pecans
Fresh raspberries, lemon zest
Add 1 Tbsp ground flax to any of the above
Add sunflower, hemp or pumpkin seeds to any of the above or sub for nuts
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