Cornmeal Millet Dish

(Can be made the day before.
Let cool & refrigerate overnight.
Warm up in the morning.)

Preheat oven at 350º
Put:
2 1/2 c sliced fresh ripe bananas
(or 1 1/2 c mashed)
1 c cornmeal
or 5 small corn tortillas diced
3/4 c pitted dates
1/2 t salt
2 c water
in a blender & blend for 30 sec.
Pour in a casserole dish.

Add to the casserole dish:
1 c rinsed millet
1/2 c sliced almonds
(taste for freshness)
1/4 c unsweetened shredded
coconut or flakes
5 c water
& stir.

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Bake uncovered at 350º for 1 hr.

Then take out & stir.

Then continue baking for 35 - 45 min. more, until millet is soft.

Serve
or cool down & refrigerate in an airtight container for up to 3 days.

Can freeze, but will need to be thawed, then put in a pot with a little water or nut milk & heat on med. high while stirring for 3 - 5 min.