← All recipes

🍽️ Crunchy Millet Porridge with Creamy Spinach

606 kcal · 30 min · 4 servings

Crunchy Millet Porridge with Creamy Spinach Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Finely chop the almonds. You can use a large knife or a food processor.
  2. 2. Heat one tablespoon of oil with curry powder in a pot.
  3. 3. Add the chopped almonds and stir until they are fragrant.
  4. 4. Add the grain grits to the pot.
  5. 5. Pour in 200 milliliters of water.
  6. 6. Lightly salt the mixture.
  7. 7. Cover the pot.
  8. 8. Cook the grits on low heat for 20 minutes.
  9. 9. Stir occasionally.
  10. 10. Grease a small microwave-safe or ovenproof bowl with one tablespoon of rapeseed oil.
  11. 11. Warm the bowl slightly.
  12. 12. Whisk one egg with milk and a pinch of salt.
  13. 13. Add the egg-milk mixture to the prepared bowl.
  14. 14. Add the hot grits to the egg-milk mixture.
  15. 15. Mix everything well together.
  16. 16. Press the mixture firmly together.
  17. 17. Cook the grits in the microwave at 800 watts for 3 minutes.
  18. 18. Alternatively, bake them in a preheated oven at 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced) for about 15 minutes.
  19. 19. Wash the spinach thoroughly.
  20. 20. Let the spinach drain well.
  21. 21. Remove the thick stems from the spinach.
  22. 22. Finely chop the spinach.
  23. 23. Peel one onion.
  24. 24. Dice the onion finely.
  25. 25. Heat the remaining rapeseed oil in a large pan.
  26. 26. Sauté the onions in it until translucent.
  27. 27. Add the chopped spinach to the pan.
  28. 28. Salt the spinach.
  29. 29. Grate some nutmeg directly into the pan.
  30. 30. Let the spinach wilt for 2 to 3 minutes.
  31. 31. Stir the crème fraîche into the spinach.
  32. 32. Turn out the finished grain grits onto a plate.
  33. 33. Arrange the creamy spinach around the grits.

Nutrition per serving