A porridge of alkaline-forming millet and a touch of polenta corn meal with added toasted sunflower seeds and plenty of immune-boosting thyme (time!) formed into croquettes baked till crispy. Served with smoky coriander-scented black bean sauce.
Place croquettes in an uncovered skillet over medium heat and heat till re-crisped and heated thorugh; flip mid-way through. Alternately heat in 350 degree oven on sheet pan till re-crisped and heated through. Heat sauce in covered sauce pan over medium low heat till hot. Top croquettes with sauce.