Millet Polenta With Roasted Cherry Tomatoes & Asparagus

Millet takes the place of corn for the polenta in this recipe. Combined with juicy, sweet, roasted cherry tomatoes and steamed asparagus, this spin on polenta is not only far healthier but also tastes great!

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).

Millet Polenta With Roasted Cherry Tomatoes And Asparagus

Ingredients:

• 1 lb cherry tomatoes, standard or on the vine
• 1 tsp raw honey
• 1-2 tbsps fresh thyme or rosemary or 1-2 tsps dried
• ½ bunch asparagus, trimmed
• 1-2 tbsps freshly squeezed lemon juice, to serve
• ½ tsp red pepper flakes, to serve (optional)

Millet polenta:

• 1 cup millet
• ½ cup diced onion, any color
• 2 garlic cloves, finely chopped
• 4 cups Healing Broth or water
• ½ tsp sea salt (optional)

Directions:

Preheat the oven to 350°F/180°C. Line a baking sheet with parchment paper.

Arrange the cherry tomatoes on the prepared baking sheet and drizzle with the honey. Sprinkle the herbs over the tomatoes. Roast for 30 to 35 minutes until soft and the skins have burst.

While the tomatoes are roasting, make the millet polenta by putting the millet in a food processor or blender and pulsing a few times until ground up but with some bigger pieces. Set aside.

Place a medium ceramic nonstick pot on medium-high heat and add the onion. Cook for 3 to 5 minutes until softened, adding a bit of water if the onion sticks to the pot. Add the garlic and continue cooking for 1 to 2 minutes.

Pour in the Healing Broth or water and bring to a boil. Stir in the millet and cook, stirring every few minutes, for 12 to 15 minutes, or until the millet is tender and all the liquid has been absorbed. Add the sea salt if using.

Add 3 inches of water to a medium pot, insert a steaming basket, add the asparagus, and cover. Steam for 4 to 5 minutes until tender.

To serve, divide the millet polenta between two bowls and top with the roasted tomatoes and steamed asparagus. Squeeze lemon juice over all and sprinkle with red pepper flakes (if using). Serve immediately.

Serves 2

Tips:

• When you’re choosing between Healing Broth and water for the ingredients, keep in mind that the broth will produce a richer flavor. Store-bought vegetable stock isn’t called for because it’s very difficult to find a variety that’s free of oil, salt, natural flavors, and/or other additives. For convenience, make a batch of Healing Broth in advance and freeze it (consider pouring into ice cube trays for easy thawing) so you have it on hand for recipes like this.

While high-quality sea salt or mountain rock salt is an optional inclusion in this recipe, the recipe is more healing without salt. Over time, you may wish to reduce or exclude the salt.

Get over 100 more delicious, healing recipes in Brain Saver Protocols, Cleanses & Recipes. You can pre-order both Brain Saver and Brain Saver Protocols, Cleanses & Recipes on sale now.

Categories: Fat Free, Brain Saver, Nut and Seed Free, Lunch, Dinner, Sides, Bowls

This item posted: 17-Jul-2023

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