I’ve always been a ‘too much’ kinda girl. . But as we cooks know, too much food, skillfully channelled, gives one leftovers for days. . This is a saucepan full to the brim with a millet/sorghum/farro sourdough porridge. It’ll do us breakfast, and the leftovers will be packed into a loaf tin and left to cool. Then, I’ll be able to slice it and provide fermented polenta ‘bread’ for packed lunches and easy supper for days. . I’d love to know one of your go-to °too much’ dishes :-)