Millet is one of those naturally gluten-free grains that deserves way more attention than it gets, and this creamy porridge-style dish is exactly the kind of recipe that converts skeptics. Cooked low and slow in a combination of chicken broth and whole milk, the hulled millet turns luxuriously thick and tender — think polenta vibes, but with its own nutty, slightly sweet character. Finishing it with butter and finely grated Parmesan takes it somewhere genuinely rich and savory, the kind of bowl that feels indulgent without any complicated steps. A short rest off the heat lets everything come together into a perfectly spoonable consistency, and a handful of thinly sliced chives on top adds a fresh, bright finish. This makes four satisfying servings and comes together in under 35 minutes, which is a serious weeknight win. For anyone navigating a wheat-free lifestyle, millet is a pantry staple worth stocking — no substitutions or specialty flours needed here, just a straightforward grain doing exactly what it's supposed to do.
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Millet is naturally gluten free, but it is often grown, milled or packed alongside wheat. Look for a package labeled gluten free or ideally certified gluten free.
Rinse the millet in a fine-mesh strainer under cold running water for about 30 seconds, then shake off the excess water.
Combine the rinsed millet, chicken broth, milk, and 1/2 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, stirring once or twice, then immediately reduce the heat to low.
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