Millet Polenta

Name: Millet Polenta
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Millet; 30g Corn grits; 10g Wolfberry; Some water

by Sheep kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Millet porridge is rich in nutritional value and has the reputation of "Ginseng Decoction". Because millet does not need to be refined, it preserves a lot of vitamins and inorganic salts. The vitamin B1 in millet can be several times that of rice; the content of inorganic salts in millet is also higher than that in rice.
In addition to rich iron, millet also has protein, vitamin B complex, calcium, potassium, fiber and so on. Because millet is alkaline in nature, you don’t need to add too much salt or simply cook without salt when cooking.
It is good for people with a bad stomach to drink some millet porridge. The combination of millet and corn dregs not only nourishes the stomach, but also fully stimulates intestinal peristalsis, and is also effective in improving constipation.

Ingredients

30g Millet
30g Corn Grits
10g Wolfberry
Some Water

Millet Polenta

1. Prepare corn grits, millet, and goji berries

2. Wash the millet and corn dregs

3. Put the washed millet and corn dregs into the pot, add appropriate amount of water

4. The fire is boiling

5. Turn the heat to a low heat and cook slowly, do not close the lid tightly, leave a gap to prevent panting

6. Stir several times during the boiling

7. After boiled until thick, put in the washed wolfberry

8. Stir well to serve

9. Stomach porridge is cooked

Tips:
Don't leave the wolfberry too early, or it will rot.
When cooking porridge, add enough water at one time, do not add water halfway.
When cooking millet polenta porridge, you only need to boil it until it is slightly viscous, because the corn residue and millet are very absorbent. If it feels thin and thick when it is cooked well, it will become thick after a short while. of.