Start by rinsing the millet under cold water. In a medium saucepan, combine the rinsed millet with vegetable broth. Bring it to a boil over medium heat. Once boiling, reduce heat to low and cover, allowing it to simmer for about 20 minutes until tender and liquid is absorbed.
While the millet is cooking, preheat your oven to 400°F (200°C). On a baking sheet, place the red bell peppers and garlic and roast them for about 25-30 minutes, until charred and soft. Remove from oven and allow to cool slightly. Peel the skins off the peppers and garlic.
In a blender or food processor, combine the roasted red peppers, garlic, toasted almonds, red wine vinegar, and a pinch of salt. Blend until smooth, adding olive oil gradually until creamy.
Once the millet is cooked, fluff it with a fork and season with salt and pepper. Serve the millet polenta on a plate, spoon the romesco sauce over the top, and finish with toasted sunflower seeds and chopped parsley. Drizzle with olive oil.
