Bring the millet to the boil with 75 ml of water over low heat. Boil gently for 2 - 3 minutes and leave to soak for about 15 minutes on the stove, which is switched off. Stir the cream and possibly 1 - 2 tablespoons of water into the millet.
Cut the bananas into small pieces, fold in and season with cinnamon. Divide the sweet porridge on 4 plates and sprinkle the blueberries on top.
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