Hi,
Thanks, Binko for the tip. I found several different packages of
kasza jaglana. I went with one box with several 100 mg packets of millet. I thought I could use some and perhaps share, if I didn't like it.
This morning, I cooked 100 grams in two cups milk and a pat of butter. The instructions suggested cooking until the milk (and a grated apple) until the millet mostly absorbed liquid, then whirl it in a blender with additional milk and some honey. To further enhance it, to make a small quantity of freshly cooked blueberries plus vanilla flavored honey.
There were so many flavor additions, it began to remind of a Judy Holiday movie. Judy worked as a telephone operator taking messages and calling people to awaken them. Her cute, younger sister worked at trade shows. As a bonus would bring home product samples of the edible variety. One was a box of bran cereal with a serving suggestion of strawberries and cream. Of course, those additions would make cardboard more delicious.
I effectively removed all the delicious additions and did not even blend the millet, either. The cooked millet was eaten with butter and sugar. It was like eating grits (or plain mashed potatoes or cream of wheat) with very little of its own flavor. The butter and sugar made it more palatable.
The texture was a little chalky if you ground it between your teeth, which is likely why they suggested blending. If you simply let it quickly pass through your mouth and down your throat, it is not all that noticeable. It is also possible, I should have cooked it longer.
There are a few more millet recipes to check. My first impression is favorable, or at least not dismissive.
Regards,
Cathy2