These were a revelation. I love grits - and recently had the best grits of my life in a Baltimore diner - but, having come across millet in the food lovers' Mecca that is my beloved Kalustyan's (go ahead and click there is no affiliation or small fee to me involved, I just like the place), I thought I should experiment and give this alternative a go. As well as tasting delicious, millet grits are quite nutritious, though perhaps not so much so with the cream and cheese that I added...
3 cups water
1 cup millet grits
1/2 tsp salt
2 Tbsps butter
1/3 cup sour cream
1 cup grated Cheddar
In a large saucepan over high heat, bring the water to a boil, add the salt.
Pour the millet in as soon as the water boils, whisking madly as you do to avoid lumps. Lower the heat to medium and whisk regularly for 3 minutes.
Lower the heat further and cook for an additional 10 minutes, whisking from time to time to make sure that the grits do not stick to the pan.
After 10 minutes, add the cream, the cheese and the butter and allow to cook for another minute or so, whisking so that all the ingredients are combined, until the cheese is completely melted.
At this point, you can eat as is or add a little milk to the mix and whisk until incorporated if you want a looser texture.
Put all leftovers into a container and flatten to the same height. This can be cut into rectangles the next day and grilled *great with ratatouille or a saucy stew), or made into fancy shapes for cocktail nosh such as a version of these crackers, or rolled in egg and panko and shallow fried as an alternative to fries.