This is fermented millet and sorghum polenta ‘bread’. It came about from purposely making too much fermented millet and sorghum porridge for breakfast and squishing all the leftovers into a greased loaf tin. . I’ll slice and fry it till it’s golden and crispy. . The process of frying up cold polenta is something that’s been done for centuries here. The souring is something that I made up ;-) . The millet and sorghum are Italian, gluten-free, lectin-free and rendered more digestible by the fermentation…and, just as importantly, they taste good like this!