Millet Cauliflower Polenta With Crispy Shallots

• POLENTA:
• 1 small caulifower, cored and coarsely chopped (about 3 cups)
• 1 cup millet, rinsed and drained
• 4 large garlic cloves, peeled and left whole
• 1/4 tsp saffron threads
• sea salt
• 4 cups water
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp unsalted butter
• SHALLOTS:
• 1/2 cup vegetable oil, or as needed
• 1/2 cup olive oil, or as needed
• 1 heaping cup sliced shallots
• sea salt
• pinch of red pepper flakes

1. POLENTA:
2. 1. In a heavy 3 pot, combine cauliflower, millet, garlic, saffron, 1 tsp salt, and water and bring to a boil over high heat. Reduce heat to low, cover, and simmer until the water has been absorbed and the millet is tender, 25-30 minutes.
3. 2. When the millet is cooked, stir in Parmesan and butter.
4. SHALLOTS:
5. 1. In a small skillet, heat the vegetable and olive oil over medium high heat until hot, but not smoking. Add the shallots, so the oil covers the shallots. Cook slowly, stirring often, until the shallots are a deep golden brown, about 20 minutes. Be really careful not to burn the shallots.
6. 2. Transfer the shallots to paper towels to drain, reserving the oil. Sprinkle the shallots with salt and the pepper flakes.
7. SERVE:
8. Serve the millet topped with the crispy shallots and, if desired, additional grated cheese. For extra seasoning (highly recommended), drizzle with some of the shallot oil.

caulifower, millet, garlic, threads, salt, water, parmesan cheese, butter, shallots, vegetable oil, olive oil, shallots, salt, red pepper

Taken from www.epicurious.com/recipes/member/views/millet-cauliflower-polenta-with-crispy-shallots-51959631 (may not work)