Millet Porridge with Pumpkin in a Clay Pot
Ingredients
1.1 lb peeled pumpkin (500 g)
10.5 oz millet (300 g)
4¼ cups milk (1 liter)
Butter (to taste)
Salt (to taste)
Sugar, raisins, dried apricots, prunes, candied fruit – to taste
Cooking:
Bring the milk to a boil.
Add the chopped pumpkin and cook for 5 minutes.
Add the millet and a pinch of salt. Cover and simmer over low heat for about 10 minutes.
Transfer the mixture into individual clay pots.
Add a small piece of butter to each pot.
Bake at 350°F (180°C) for 35 minutes.
After baking, stir in sugar and your choice of dried fruits.
Enjoy your warm, hearty porridge!