Millet Corn Dough with Feta Cream

Bring vegetable soup to boil with sea salt. Rinse millet hot and add, bring to boil and make about 3 min with lid closed, then stir in corn semolina, bring to boil stirring continuously and simmer over low heat for about 5 min until thick porridge.

Season with freshly grated nutmeg, pepper and sea salt, and swell for about 15 min.

Rinse a straight flat plate (e.g. tray) with cold water, spread millet-corn porridge on it 1 cm thick, cool and swell (for 3 hours or overnight).

Mash feta cheese, whip with whipping cream until smooth, add some yogurt if desired. Fold in cayenne pepper and coarsely chopped pumpkin seeds and season to taste.

Cut out circles of approx. 10 cm ø from the cereal mixture, place on a greased baking tray and spread the cheese mixture on the cereal daler.

Bake at 220 °C for about 15 minutes.

Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!

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