A delightful and hearty casserole combining millet with a creamy herbed cheese sauce, perfect for any meal.
Heat a tablespoon of butter in a saucepan over medium heat.
Ensure the butter doesn't brown to keep the flavor mild.
Add the millet to the saucepan and toast it until it turns golden brown.
Stir constantly to prevent the millet from burning.
Pour in 2 cups of water and add salt. Bring to a boil, then reduce heat and simmer until the millet is tender, about 25 minutes.
Cover the saucepan partially to prevent water from evaporating too quickly.
In another saucepan, melt 2 tablespoons of butter over low heat.
Use low heat to avoid burning the butter.
Add the milk, sage, and grated cheese to the saucepan. Stir until the cheese is fully melted and the sauce is smooth.
Keep stirring to ensure the cheese melts evenly.
Combine the cooked millet with the cheese sauce in a mixing bowl.
Mix thoroughly to coat all the millet with the sauce.
Transfer the mixture to a greased casserole dish and spread it evenly.
Use a spatula to smooth the top for even baking.
Bake in a preheated oven at 350°F for 20 minutes, or until the top is golden brown.
Check occasionally to prevent over-browning.
Serve warm and enjoy your delicious casserole.
Garnish with fresh herbs for a pop of color and flavor.
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