• Pour the millet and milk into a saucepan and turn the heat to small-medium. Cover and cook for about 15-20 minutes.
  • When the millet has absorbed all the milk, turn off the heat and add polenta, corn starch, sugar, lemon zest and vanilla extract.
  • Mix well and let it cool down, covered, until lukewarm. The millet should be sticky; if not, add more corn starch.
  • Shape it into small balls and let them cool down completely.
  • Serve plain or with jam, yields 12 millet balls.