Instructions
Follow the steps and taste along the way.
Rinse the millet
Put the millet in a fine-mesh sieve and rinse it thoroughly with hot water to reduce any possible bitterness. Let it drain.
Cook the porridge
Bring the water, milk, and salt to a boil in a saucepan. Add the millet, stir, and cook over low heat for 18–20 minutes with the lid slightly ajar. Stir occasionally; the millet should be soft and the porridge creamy. If it thickens sooner, remove the saucepan from the heat and leave it covered for 3 minutes.
Chop the apples
While the porridge cooks, cut the apples into approximately 1.5 cm cubes. Measure out the sugar, cinnamon, and lemon juice.
Sauté the apples
Melt the butter in a frying pan over medium heat. Add the apples and sugar and sauté for 6–8 minutes, stirring occasionally, until the edges of the cubes are lightly browned but they still hold their shape. Stir in the cinnamon and lemon juice and sauté for another 30 seconds.
Finish and serve
Divide the porridge between two bowls. Top with the warm apples and their pan juices, add 50 g of yogurt to each bowl, and sprinkle with poppy seeds. Serve immediately while the apples are warm and the porridge is creamy.
