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 many supermarkets.
I am always in the kitchen preparing and cooking food either for myself, my other half, siblings or my nieces and nephews. They have it pretty good. I only wish I had a clone to cook for me when I am not in the mood which is very rare.
I have always enjoyed trying out new food items. It is no surprise that when strolling in the organic aisle at my local supermarket looking for healthy grains that I would be excited to find millet grits.
Cooking regular millet is a treat in my home. I love spicing up the healthy whole grains and create 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.
For this recipe, I opted to cook the grits with dried codfish or bacalao as some people call it. The cod fish is soaked for several hours 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, added a little bit of milk, egg, and tons of cheese for a creamier texture. I also added my Gemma’s Original Gourmet Hot Sauce for more flavor.
When cooking with any of my Gourmet Hot Sauces, you will find that the sauces are less peppery hot when cooked. And that is why they are perfect for adding bold flavors to your food.
- 10 oz salted cod fish desalted and shredded
- 1 tablespoon olive oil
- 2 garlic cloves chopped finely
- 1 tablespoon Gemma’s Original Hot 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
- 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 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.