Wash and drain the millet well, then place in a saucepan and pour over the boiling water.

Cover, lower the heat to a minimum, and simmer for 12–15 minutes until the millet soaks up all the liquid and becomes soft. Spread on a plate to cool. (You can also use leftover cooked millet from previous meals and skip this stage.)

Preheat the oven to 350°F or 180°C Gas 4.

Place the cooked millet in a large bowl and add the onion, garlic, spices, and parsley. Knead well into a sticky dough that holds together.

Form 10 cylinder-shaped croquettes, brush each one with oil on all sides and roll them in the polenta.

Transfer to the lined baking sheet and bake in the preheated oven for 15–20 minutes or until golden brown. They will brown nicely if you switch on the grill/broiler mode at the end of baking.

Serve while warm.