Millet and Red Pepper Polenta

• 2 red bell peppers, roasted
• 1 cup millet
• 4 cups water (or stock)
• 1 teaspoon salt
• 1 tablespoon butter (more to taste)
• 13 cup freshly grated Parmesan
• Freshly ground pepper

1. Preheat oven to 350 degrees.
2. Peel, seed and dice roasted peppers.
3. Season with a little salt if desired and set aside.
4. Heat a 10-inch cast iron skillet over medium-high heat and add millet.
5. Toast, stirring or shaking the pan, until grains begin to pop and smell toasty, sort of like popcorn.
6. Add water or stock and salt.
7. Transfer pan to the preheated oven.
8. Set timer for 25 minutes.
9. When it goes off, stir in peppers.
10. Bake for another 20 minutes.
11. Stir in butter and if there is any liquid remaining in the pan, bake for another 5 to 10 minutes, until millet is thick and no more water or stock is visible in the pan.
12. Remove from oven and stir in Parmesan.
13. Serve right away or allow to cool in the pan, or spread in a small sheet pan, baking dish, or cake pan if desired.
14. When it is solid, cut into squares, slices or rounds, which you can grill, fry, or layer in a gratin.

red bell peppers, millet, water, salt, butter, parmesan, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1016714 (may not work)