Description
Feta adds a certain piquancy to the classic millet porridge
Ingredients
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Milk
200 ml
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Water
200 ml
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Millet
0.5 cup
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Feta
100 g
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Quail egg
-
Salt
0.5 tsp
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Sugar
3 tsp
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Butter
30 g
Cooking
Millet "Mistral" rinse well in a sieve under running water
Pour the millet with water, bring to the boil and simmer for 5 minutes.
Then pour the milk, add the sugar and butter. Cook for about 30 minutes on low heat, stirring occasionally.
Feta cut into cubes. Add half the cheese to the porridge.
Stir until cheese is lightly dispersed in the porridge. Try. Feta - product salt, so salt may not be necessary. But if you have the need - the sunflower porridge.
Lay porridge on plates, garnish with the remaining cubes of feta cheese and quail eggs.
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