Millet Porridge with Pumpkin in a Pot

Millet porridge with pumpkin in a pot will appeal to all lovers of this wonderful, tasty and healthy cereal. It is cooked, of course, not too quickly, but the direct participation of the hostess in the process will take no more than 20 minutes: the rest of the time the dish will be spent on the stove and then in the oven. And in general, Russian porridge is not so much food as philosophy! In this dish, the character of the people is most clearly manifested: its homeliness, hospitality and exceptional diligence. Our millet porridge with pumpkin in a pot is also a hint of the special attention of Russians to a family meal, because it is customary to treat loved ones with the best, delicious, and appetizing!

Ingredients

• millet - 220 g
• pumpkin - 500 g
• milk - 750 ml
• butter - 50-80 g
• salt to taste

Directions

1. Prepare millet for cooking porridge. Spread it over the table lined with white baking paper. Then pour into a bowl and cover with plenty of warm water.
2. Rinse the millet groats and fold them onto a fine sieve. Repeat this 2-3 times. Then fill the millet with hot water and rinse until it becomes transparent.
3. Peel the pumpkin for millet porridge from the peel and seeds. Cut the pulp into small cubes. In a saucepan, heat the milk to 70 ° C. Place the pumpkin in it and bring to a boil.
4. Pour the prepared millet groats into a saucepan with milk and pumpkin. Season with a little salt and bring to a boil again. Reduce fire to low. Cook the porridge for 15 minutes under the lid.
5. Arrange the millet porridge with pumpkin in portioned pots, add butter to each. Place them on a baking sheet and place in the oven. Heat it to 130 ° C.
6. Cover the pots with lids. Cook the pumpkin millet porridge in the oven for 30 minutes. Then carefully remove and serve, placing the pots on thick coasters for hot dishes.