The millet mayonnaise and polenta canapé

We are really trying to eat healthy.
Live healthy.
Go to the gym.
Eat lots of fruits and vegetables, grains, cooked not fried, vegetarian meals 4-5 days in a week…

Yesterday, online, I bump into a book called “The doomsday chef”. And the millet mayonnaise sounded so tasty. Especially when you know how healthy is to eat raw food.

100 g millet (soaked the night before)
1 small onion finely shredded
1 bunch of fresh chives (or 2 tsp. dried)
3 garlic cloves
3 tbsp. olive oil
½ lemon juice

And the morning came. The night before we made polenta. Often we do that and use it instead of bread in the morning. Chill it in the refrigerator and cut it any way you like it.

So I rinse millet off and put it with the sliced onion in the blender, add olive oil, some salt and blend everything together. Add garlic, chives and mix well with a ladle. At the end sprinkle some fresh parsley.
Cut polenta into bite size squares and put 1 tsp. of millet mayonnaise on it. I have eaten 3 bites. My husband, only two. It’s 7:45 in the morning and I’m hungry as hell.

So I put the millet mayonnaise in a trash can. Next time I’ll soak millet at least 24h and put no garlic. The onion aroma is enough.

It took me 5 min to fry the bacon and the onion rings. Put some Philadelphia cheese on top of polenta and top it with the fry bacon and onion rings. My heart was singing. My husband was happy. Life was good again.