Bouillie de Mil

Instructions

1. 1 Mix millet flour with two hundred millilitres of cold water to create a smooth, lump-free slurry.
2. 2 Bring the remaining water to a boil in a pot with a pinch of salt.
3. 3 Pour the millet slurry into the boiling water in a steady stream, whisking constantly to prevent lumps.
4. 4 Reduce heat to low and cook for twenty minutes, stirring regularly, until the porridge is smooth and thick enough to coat the back of a spoon.
5. 5 Stir in sugar and vanilla extract. Add a squeeze of lemon juice if desired.
6. 6 Serve hot in bowls or cups. Can be thinned with additional water for a drinkable consistency.