Creamy Millet with Roasted Portobellos

Ingredients

• 1 cup millet
• 2 1/2 cups milk
• Sea salt and freshly ground pepper
• 1/2 teaspoon freshly grated nutmeg
• 2 tablespoons fresh thyme leaves
• 1/2 to 3/4 cup grated Pecorino cheese, plus more for garnish
• 1/4 cup crumbled Gorgonzola
• 4 portobello mushrooms, stemmed
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white balsamic vinegar
• 2 teaspoons herbes de Provence
• 1 bunch lacinato (Tuscan) kale, stemmed and coarsely chopped
• Pinch of red pepper flakes (optional)

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