I love millet when it's first cooked, soft like mashed potatoes. The leftovers I use as croquettes but it sets when it gets cold. So I tried something different. While it was still warm I poured it into a small glass loaf pan. I had cooked it with garlic granules and onion powder, plus a little oregano. When it cooled I stashed it in the fridge.
Well, it was perfect to slice, then heat and brown the slices. The sauces I added made it too yang, but think of the possibilities. You can add veggies and make a 'meatloaf.' Something to experiment with.
The first slices I cut revealed some water standing in the bottom of the pan. I just tipped it and poured the water out which made it drier, and I just realized, more Yang. Still something to consider.
"I DIDN'T COME THIS FAR JUST TO COME THIS FAR."