Broccoli Cheddar Millet Casserole
- 8 cups broccoli florets (4 small heads)
- 1½ tablespoons olive oil
- 2 teaspoons kosher salt, divided
- Fresh ground pepper
- 1 ½ cups millet
- 3 cloves garlic
- 1 tablespoon butter
- 1 cup milk
- 1 teaspoon dried thyme
- 8 ounces shredded cheddar cheese
- Large casserole dish (9" x 13" or 10" x 12")
Preheat oven to 450°F.
Wash and cut the broccoli into small florets. In a bowl, combine the broccoli with 1½ tablespoons olive oil, ½ teaspoon kosher salt, and some fresh ground pepper. Pour onto a parchment paper-lined baking sheet and roast for 20 minutes.
Prepare 1 ½ cups millet, according to the package directions (takes about 20 minutes).
Meanwhile, dice 3 cloves garlic. In a large skillet, heat 1 tablespoon butter over medium low heat. Add the garlic and saute for about 1 minute. Add 1 cup milk, 1 teaspoon kosher salt and 1 teaspoon thyme, and bring to a simmer. Stir in 1½ cups cheddar cheese and stir until the cheese melts and the sauce thickens slightly (turn up the heat slightly if the cheese does not melt at first, but be careful not to overheat it).
When the broccoli, millet and sauce are finished, turn down the oven temperature to 400°F. Pour the millet into a large casserole dish and sprinkle with ½ teaspoon kosher salt. Add roasted broccoli, pour in the sauce, and add a bit of the shredded cheese (making sure to reserve some cheese for the top). Stir thoroughly to combine all millet with sauce and cheese. Sprinkle the remainder of the cheese over the top.
Bake at 400°F for 15 minutes until warm.
Recipe courtesy of A Couple Cooks