Millet "polenta" [Lisa] from The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World (page 222) by Sandor Ellix Katz

  • olive oil
  • millet

  • EYB Comments

    Ferments/soaks for 1-2 days before cooking.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Ferments/soaks for 1-2 days before cooking.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.