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Ingredients
| 1 | cup | millet |
| 1 | teaspoon | sea salt plus additional for seasoning |
| 1 | tablespoon | butter or ghee |
| 1 | cup | freshly grated Parmigiano Reggiano cheese divided (I grate it on a microplane), plus more for serving |
| 2 | tablespoons | extra virgin olive oil |
| 1 | medium | onion finely diced |
| Freshly ground black pepper | ||
| 8 | ounces | mushrooms thinly sliced (I usually use cremini, but any variety will do) |
| 2 | large | garlic cloves minced |
| 2 | teaspoons | chopped fresh thyme or 1 teaspoon dried thyme |
| 1⁄8 | teaspoon | red pepper flakes |
| 1 | tablespoon | tomato paste |
| 1 | bunch | Swiss chard bottom stems trimmed, leaves and other stems finely chopped |
| 2 | cups | cooked cannellini beans or 1 15-ounce can, drained and rinsed |
| 1 | 14-ounce can stewed tomatoes or tomato puree, or 2 cups leftover marinara sauce | |
| Pinch | cinnamon | |
| Fresh basil for serving (optional) | ||
| If you have the time soak the millet (to remove the phytic acid – if you don’t have time or if you forget, don’t sweat it | ||
| In a medium saucepan bring 3 cups water to a boil. Add 1 teaspoon sea salt and the millet. Bring to boil. Reduce heat to | ||
| While the millet cooks start the filling. In a 12-inch (preferably cast iron) skillet, heat the olive oil over medium-high | ||
| Dollop | millet over the filling and spread it out in a smooth layer (it doesn’t have to be perfect!). Sprinkle on the remaining cheese. Bake 15 minutes or until bubbling and lightly golden around the edges. Let cool 5 minutes. Spoon the mixture into wi |
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