Instructions
Follow the steps and taste along the way.
Rinse the millet
Put the millet in a fine-mesh sieve and rinse thoroughly with cold water, then briefly with hot water. Leave to drain.
Cook the porridge
Heat the milk with 100 ml of water and the salt in a saucepan. Add the millet, reduce the heat, and cook at a gentle simmer for 20 to 22 minutes, stirring occasionally, until the grains are tender and the porridge has thickened. Remove from the heat and leave covered for 5 minutes.
Toast the seeds
Toast the pumpkin seeds in a dry pan over medium heat for 2 to 3 minutes. Once they begin to smell fragrant and turn golden in places, transfer them to a plate so they do not continue to toast.
Stew the plums
Cut the plums into wedges and put them in a pan with the sugar, cinnamon, and 30 ml of water. Stew over medium heat for 6 to 8 minutes, stirring occasionally; they should soften but retain some of their shape. Remove from the heat and stir in the lemon juice.
Divide into bowls
Divide the porridge among four bowls, top with the warm plums and their juices, and sprinkle with the toasted pumpkin seeds. Serve immediately while the porridge is warm.
