Cornmeal Millet Dish

Cornmeal Millet Dish
Cornmeal Millet Dish

(Can be made the day before.
Let cool & refrigerate overnight.
Warm up in the morning.)

Preheat oven at 350º
Put:
3/4 c pitted dates
2 1/2 c sliced ripe bananas

(or 1 1/2 c mashed)
1/2 t salt
2 c 100% pineapple juice

(or 2/3 c frozen concentrated
& 1 1/3 c water)
1 c cornmeal
or 5 small corn tortillas diced
in a blender & blend for 10 - 20 sec.
Pour in the casserole dish.


Add to the casserole dish:
1 c rinsed millet
1/2 c sliced almonds
1/4 c unsweetened shredded

coconut or flakes
6 c water

& stir.

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Bake uncovered at 350º for 1 hr.

Then take out & stir.

Then continue baking for 45 - 55 min. more.

Serve
or cool down & refrigerate in an airtight container for up to 3 days.

Can freeze, but will need to be thawed, then put in a pot with a little water or nut milk & heat on med. high while stirring for 3 - 5 min.

Goes well with any of these:

Bananas
Bananas

Bananas

Grapes

Grapes (Red)
Grapes (Red)

Honeydew

Pears

Pineapple

Apple Fruit Bowl

Pineapple
Pineapple
Honeydew
Honeydew
Apple Fruit BowlApple Fruit Bowl
Grapes
Grapes
Pears
Pears

Grapes

Coconut Brazil Nut MilkCoconut Brazil Nut Milk

Coconut Brazil Nut Milk

Coconut MilkCoconut Milk

Coconut Milk

Raspberries
Raspberries

Raspberries