This millet recipe tastes very much like traditional polenta. The buttermilk flavor is barely discernible; it's just a little something in the background. The recipe calls for chives, but I left those out and added some grated Parmesan cheese. You could also add some grated cheddar or some chopped green onions.
The recipe is from the book, Whole Grains Every Day Every Way.
Millet with Buttermilk and Chives
2 tablespoons unsalted butter
4 cups cooked millet
1 1/2 to 2 cups well-shaken buttermilk
1 heaping tablespoon scissor-snipped fresh chives
salt and pepper to taste
In a large skillet, melt the butter over medium heat. Stir in the millet and enough buttermilk to soften this very thirsty grain and to give the mixture a slightly creamy consistency and a nice tang. Stir in the chives, and season to taste with plenty of salt and pepper. When the mixture is hot, cover the skillet. Turn off the heat and let stand for 2 minutes. Serve immediately.