Description

Millet porridge with cream cheese
An old recipe of Russian cuisine. This porridge will satisfy even those who do not like the smell of millet. Very tasty and tender vegetables if hot - it is fluffy, like whipped, if cold then you can cut it like a casserole. This mess can become a dessert, and a separate dish. It can be served with berries and yogurt, and cinnamon, in General, the scope for imagination.

Ingredients

  • Millet

    1 cup

  • Cheese

    200 g

  • Water

    2.5 cup

  • Berry

  • Cinnamon

  • Sugar

Cooking

step-0
Cook the porridge will be in a thick-walled pot (I have a enamelled cast-iron). Rinse the millet in cold water until until the water will remain transparent. And add it in boiling water. Allow to boil, low down the gas to low and cover with a lid. (I almost never use salt, but if you need water for millet sunflower according to your taste).
step-1
If your cheese is heterogeneous, as I have this time
step-2
Then we wipe it through a sieve. Then add in cheese and sugar. The amount depends on how sour your yogurt, and your sweet-tooth. In any case the mixture should be pleasantly sweet.
step-3
Almost ready millet and mix up the cheese-sugar mixture. Mess on the air, as if whipped. Cover with a lid and leave on low heat for another couple minutes. Spread on a dish, decorate and flavoured as you like, and... Bon APPETIT!
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