Heat oil in a medium sauce pot. Add shallots and garlic and saute until translucent.
Add the corn, millet, water and salt. Bring to a boil.
Reduce to a simmer and cover the pot. Allow to cook for 35 minutes.
Remove the lid and stir in the chives, parmesan and cream. Add more cream if needed to reach the desired consistency. Add more salt if needed.
Garnish with chives and serve hot.
Notes
This recipe can be easily lightened up to create a healthy side dish. Substitute soy milk or half and half in place of the heavy cream. The cheese can be cut down by half or omitted completely.