INGREDIENTS
•
1/2 cup fine cornmeal
•
3/4 cup white-whole-wheat flour (or all whole-wheat flour)
•
3/4 teaspoon kosher salt
•
6 tablespoons cold unsalted butter, cut into ¼ - inch cubes, plus more for pan
•
3-4 tablespoons ice water
•
1/4 cup raw millet
•
1/2 pound winter greens (like kale/mustard greens) - about 1 medium bunch, ribs and stems removed and torn into large pieces
•
1 tablespoon extra-virgin olive oil
•
1/2 cup minced shallots (about 3 shallots)
•
2 cloves garlic, minced
•
1 cup whole milk
•
1/4 cup crème fraîche (or full-fat sour cream)
•
1/2 cup grated Gruyere (about 2 ounces)
•
2 teaspoons thyme
•
1 teaspoon kosher salt
•
1/8 teaspoon freshly-ground black pepper