How to Make It
Bring dry millet, unsalted chicken stock, and kosher salt to a boil in a saucepan; reduce heat to low, cover, and simmer 25 minutes. Stir in unsalted butter. Heat olive oil in a large skillet over medium-high. Add minced garlic clove, halved cherry tomatoes, and fresh thyme sprigs; sauté 5 minutes. Add dry white wine; discard thyme sprigs. Top millet with tomato mixture and shaved Parmesan cheese.