Millet Croquettes

Rinse the millet under running water, then drain and, while stirring occasionally, cook it in a pot with 3 cups of salted water for ab. 15-20 minutes until the liquid is completely absorbed. Once cooked, drain and set the millet aside. Then, in a large saucepan, combine the milk to 1 cup of water, 1 tablespoon of EVO, shallot and sea salt. Bring to a simmer, remove from heat, and, using a whisk, stir in semolina flour. Keep stirring until combined and then add in the kale, return to medium heat and stir until the semolina thickens up, ab. 5-10 minutes. Remove from heat and stir in the Grana Padano and millet, adding more salt if needed. Allow the mixture to cool for at least 10 minutes, stirring every so often to release heat. In the meantime grease with a little EVO a 22 x 33 cm baking dish and line with baking paper. Then beat 1 egg in a small bowl and, as soon as the semolina and millet mixture has cooled, stir it in along with basil. Mix well. Pour the mixture into the baking pan spreading it evenly across with a spatula. Cover with a clean cloth and refrigerate for at least 3 hours. Then start preparing the croquettes: line a baking sheet with baking paper and cut the cold semolina into 5 x 5 cm squares. Beat the 2 remaining eggs and place them in a shallow wide bowl. Right after, place the breadcrumbs in another shallow bowl. Gently dip each square into the egg, turning to coat and then roll the cake into breadcrumbs. At this point, transfer it to the baking sheet. Repeat the process with as many pieces as you intend to cook. Finally, add the remaining EVO to a large skillet over medium-high flame. Arrange a few croquettes and cook, preferably covered, until the bottoms are deeply golden, ab. 5 minutes. Then, flip and repeat for the other side. Sprinkle with some salt and serve them warm or hot.