-1 cup millet
-2 cups water
-Pinch of sea salt
-2 TBSP butter
-2-3 TBSP plain yogurt for soaking
Place the millet, water and yogurt in a pot, cover and soak overnight or at least 8 hours at room temperature. In the morning, bring the mixture to a boil, skimming off the yogurt as it rises to the top. Add the butter and salt, reduce heat to low and simmer for 45 minutes to an hour stirring occasionally. If the millet seems too thick, add hot water as needed. In the end, the millet should be creamy and soft.
Serve your millet with fresh slice bananas and a few teaspoons of pure maple syrup!