This recipe is from Vegan With a Vengeance. It was perfect for a Monday dinner, because you have to make the polenta - just boil millet and add some shredded spinach at the end, basically - and then refrigerate it for at least 2 hours. So I put it and the pesto together on Sunday and it was ready to go when I got home from work. Then all I had to do for dinner was roast some asparagus and fry up the polenta.
It was really good - the millet has a very familiar flavor but I couldn't place it. It's kind of nutty, heartier than corn polenta. I'm going to try to start cooking with it more often.
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