Millet “Polenta” with Green Onion Oil + Eggplant Bacon
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A Cozy Kitchen · by Adrianna Adarme★ 5.0 (1)

Millet “Polenta” with Green Onion Oil + Eggplant Bacon

NUTRITION · PER SERVING25M COOK
CAL 23%·PRO 16%
CARBS 56G48% OF CAL
9G FIBER37G OTHER11G TOTAL SUGAR
FAT 24G47% OF CAL
3G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy miso-flavored millet porridge topped with crispy eggplant bacon and green onion oil. Nutty, umami-rich, and satisfying for a vegetarian breakfast.

mainamericandairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 large eggplant
  • 1 tablespoons sea salt
  • 1 tablespoon virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon gluten-free tamari soy sauce
  • 1/2 teaspoon mellow or light miso
  • Freshly ground black-pepper (to taste)
  • 1/3 cup grapeseed or other heat-tolerant oil (divided)
  • 1/2 cup green onions (white and green parts, chopped, plus extra for garnish)
  • Generous pinch of salt
  • 1 cup millet
  • 2 leeks (white and light=green parts only, chopped)
  • 3 cups vegetable stock
  • 2 teaspoons mellow or light miso
  • Fried eggs (for serving (optional))
PREP
10M
SODIUM
760MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.