Photo by Alex Lau, Styling by Monica Pierini
The key to a toothsome alt-grain polenta is blitzing the grains for less time than you might think—about half of the millet should still be intact. If you go too far with it, the finished dish will have a gummy texture.
Recipe adapted with permission from The First Mess Cookbook by Laura Wright (Avery Publishing, an imprint of the Penguin Group). Copyright © 2017.