Cheesy and Spicy Millet Grits with Cod Fish
This recipe for Cheesy and Spicy Millet Grits with Cod Fish is a great way to enjoy the health benefits of both millet and cod fish. The grits are cooked in a creamy cheese sauce and then topped with spicy cod fish. The dish is flavorful and satisfying, and it is a great way to start your day or enjoy a light meal.
Millet grits are a healthy and delicious alternative to traditional corn grits. They are a good source of fiber, protein, and iron and are naturally gluten-free. Cod fish is a lean protein with low calories and fat. It is a good source of omega-3 fatty acids, which are beneficial for heart health.
If you like corn grits, I am confident you’ll fall in love with Millet Grits. Millet Grits is made from freshly milled whole grain millet. Millet can be white, yellow, gray, or red and is sold in supermarkets.
The ingredients needed for this Cheesy and Spicy Millet Grits with Cod Fish.
- Salted cod fish desalted and shredded
- Olive oil
- Garlic cloves
- NouBess Hot Sauce
- Mixed sweet peppers
- Shallots
- Parsley
- Water
- Salt
- Millet Grits
- Butter
- Milk or heavy cream
- Egg
- Shredded Sharp Cheddar Cheese + plus more for topping
Cooking regular millet is a treat in my home. I love spicing up healthy whole grains and creating different types of dishes. Regular Millet takes a long time, and more water is needed to cook because the grains are larger than the grits.
Instructions for the recipe
I opted to cook the grits with dried codfish or bacalao for this recipe. The cod fish is soaked for several hours or overnight in water to remove the salt. The fish is then shredded and pan-fried with a delicious and aromatic blend of herbs, spices, and vegetables.
Cooking the grits is easy. I followed the cooking instructions on the packaging and added a little bit of milk, egg, and tons of cheese for a creamier texture. I also added NouBess Hot Sauce for more flavor.
- To desalt cod fish or bacalao: Rinse the cod under running water, rubbing the outermost layer of the cod salt with your fingers. In a large bowl, large enough to hold the water and the cod, fill it with cold water and place it in the water, ensuring it is covered. Let soak for at least 8 – 12 hours.
- Remove the water from the bowl and repeat the soaking process a second time for about 4 – 6 hours.
- *You can let the cod fish soak longer if it is salty. You may also want to repeat the soaking process a third time.
- Shred the cod and place it in a bowl, and set aside.
- In a skillet, heat oil, add garlic, and cook for about 1 minute, stirring (enough time for the garlic to release its aroma. Add Gemma’s Original Hot Sauce and cook while stirring for 1 minute. Add sweet peppers and shallots. Stir to mix. Add shredded cod, stir to mix, and adjust seasoning. Set aside.
- Preheat the oven to 350°F and butter a baking dish. Pour the water and salt into a medium pot and heat until boiling. Whisk in the grits, stirring briskly to keep them from clumping. Reduce the heat to a simmer and cook, stirring frequently, for about 10 minutes or until the grits are tender and thick. Stir in the butter.
- In a small bowl, whisk the milk and egg together. Stir it into the grits along with the cheese and parsley. Mix the grits with the cod mixture and pour into the prepared baking dish, top with more cheese and bake for 35 to 40 minutes or until set.
- Remove from oven and serve warm with a salad.
Enjoy,
Cheesy and Spicy Millet Grits with Cod Fish
Equipment
Ingredients
- 10 oz salted cod fish desalted and shredded
- 1 tablespoon olive oil
- 2 garlic cloves chopped finely
- 1 tablespoon Noubess Original Hot and Spicy Sauce
- ¼ cup mixed sweet peppers diced
- ¼ cup shallots chopped
- 1 tablespoon parsley
- 3 cups water
- 1/2 teaspoon salt
- 1 cup Millet Grits
- ¼ cup butter cubed
- ¼ cup milk or heavy cream
- 1 egg
- 1 cup Shredded Sharp Cheddar Cheese + plus more for topping
Instructions
- To desalt cod fish or bacalao: Rinse the cod under running water, rubbing with your fingers the outermost layer of the cod salt. In a large bowl, large enough to hold the water and the cod, fill it with cold water and place the cod in the water, making sure that it is totally covered. Let soak for at least 8 – 12 hours.
- Remove the water from the bowl and repeat the soaking process a second time for about 4 – 6 hours.
- *You can let the cod fish soak longer if it is still salty. You may also want to repeat the soaking process a third time.
- Shred the cod and place in a bowl and set aside.
- In a skillet, heat oil, add garlic, and cook for about 1 minute, stirring (enough time for the garlic to release its aroma. Add Gemma’s Original Hot Sauce and cook while stirring for 1 minute. Add sweet peppers and shallots. Stir to mix. Add shredded cod, stir to mix and adjust seasoning. Set aside.
- Preheat the oven to 350°F and butter a baking dish. Pour the water and salt into a medium pot and heat until boiling. Whisk in the grits, stirring briskly to keep them from clumping. Reduce the heat to a simmer and cook, stirring frequently, for about 10 minutes or until the grits are tender and thick. Stir in the butter
- In a small bowl, whisk the milk and egg together. Stir it into the grits along with the cheese and parsley. Mix the grits with the cod mixture and pour into the prepared baking dish, top with more cheese and bake for 35 to 40 minutes or until set.
- Remove from oven and serve warm with a salad.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Originally published September 11, 2017. Updated.
