Baked golden millet with zucchini, confit cherry tomatoes and lemon ricotta cloud

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the olive oil.

2. 2

   Place the cherry tomatoes on a small tray or in one corner of the baking dish. Add the sliced 2 garlic cloves, 1 tablespoon olive oil, half of the fresh thyme, a pinch of salt, black pepper, and the red pepper flakes if using. Roast for 20 minutes at 200 °C / 400 °F, until the tomatoes wrinkle and release their juices.

3. 3

   Meanwhile, bring the vegetable broth to a boil in a saucepan. Add the rinsed millet and a pinch of salt, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let stand for 5 minutes. Fluff the millet with a fork.

4. 4

   Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the yellow onion for 4 to 5 minutes until softened. Add the grated garlic clove and cook for 30 seconds. Add the zucchini, salt, and black pepper, and sauté for 4 minutes until tender but still slightly firm. Stir in the remaining thyme and 1 tablespoon fresh parsley. Remove from the heat.

5. 5

   In a large bowl, combine the cooked millet with the sautéed onion and zucchini, the beaten egg, 30 g (1 oz) grated Parmesan cheese, half of the lemon zest, and 1 tablespoon fresh parsley. Adjust with salt and black pepper.

6. 6

   Transfer the millet mixture to the greased baking dish and smooth the top. Spoon the roasted cherry tomatoes over it with all their juices and roasted garlic. Sprinkle with the breadcrumbs and the remaining 20 g (0.75 oz) grated Parmesan cheese. Drizzle with the last tablespoon of olive oil.

7. 7

   Bake for 20 minutes at 190 °C / 375 °F, until the top is golden and the center is set.

8. 8

   While it bakes, mix the ricotta cheese with the lemon juice, the remaining lemon zest, 1 tablespoon fresh parsley, a pinch of salt, and black pepper in a bowl. Beat with a spoon or small whisk until airy and creamy.

9. 9

   Let the dish rest for 5 minutes after baking. Serve the golden millet hot, topped with spoonfuls of lemon ricotta and, if desired, a little more fresh parsley.