Millet Porridge with Baked Apples

1. Cook the Millet

1. Rinse the millet thoroughly in a fine-mesh sieve under cold running water.
2. In a medium saucepan, combine the rinsed millet, 350ml water, 300ml of the milk, and a small pinch of salt.
3. Bring to a gentle boil over medium heat, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 18 to 20 minutes until the grains are tender and have absorbed most of the liquid.

2. Caramelize the Apples

1. While the porridge simmers, melt the butter in a wide skillet over medium heat.
2. Add the sliced apples, ground cinnamon, and 1 tablespoon of the honey.
3. Cook for 8 to 10 minutes, flipping occasionally, until the apple slices are tender, slightly caramelized, and golden-brown.

3. Finish and Serve

1. Remove the millet from the heat. Stir in the remaining 100ml of milk to loosen the porridge into a creamy, luscious consistency.
2. Divide the warm porridge into two bowls.
3. Top with the warm spiced apples and pan juices, then drizzle the remaining tablespoon of honey over each bowl before serving.