Creamy Millet Porridge with Caramelized Apples and Cinnamon

Preparing the porridge (key step): Pour the millet into a strainer and rinse it thoroughly under hot water for at least 1–2 minutes, until the water runs completely clear. This removes the saponins that cause bitterness.

Heat a teaspoon of butter in a pot. Add the rinsed and drained millet and toast it over medium heat for 2 minutes until it smells nutty. This adds depth of flavor.

Pour in the water and milk. Add a pinch of salt. Bring to a boil, then reduce the heat to minimum, cover, and cook for 15–20 minutes. Don't stir the porridge too much while cooking so it doesn't become slimy—just check occasionally that it isn't sticking.

While the porridge is cooking, heat the butter for the fruit in a pan. Add the diced apples and cinnamon. Sauté for 5–8 minutes until the apples soften and caramelize.

Once the porridge has absorbed most of the liquid and the grains are soft, remove it from the heat. Stir in the vanilla and sweetener (honey/syrup). If you'd like a runnier porridge, add a bit more hot milk.

Serve in bowls, topped with the caramelized apples. Optionally, add a handful of nuts or a spoonful of yogurt.