Millet Casserole with Feta Cheese

Soak millet in 1/2 liter of water for 5 hours, then simmer in the soaking water for 20 minutes on low heat. Clean the leek, rinse, cut into rings and sauté in butter. Cut the tomatoes crosswise, blanch (scald) with boiling hot water, rinse when cool, skin, remove seeds and stem ends and cut into pieces like the olives. (Sado cuisine, no horror thriller can compete with that!) Mix sour cream with egg yolk, mix with the leek into the millet. Season the porridge with salt, pepper and thyme and layer with the tomato and olive mixture and crumbled feta cheese in a well-buttered gratin dish, finish with cheese.

Bake the casserole at 200 °C (gas: level 3) for about 20 min.

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