One of my favorite ingredients to cook and bake with is Teff. Teff is a grain that grows in Ethiopia. It can be ground into a flour I use teff flour in my gluten free all purpose flour mix, and it goes great with dark chocolate. It has a great nutty taste and is very nutritious. Teff grain can be either brown or ivory and it has the texture of cornmeal and can be made into a porridge or polenta. In this recipe, I cooled and fried the polenta. But, I have served it soft with a chunky marinara sauce (this is awesome on a cold and rainy day, so comforting). You can also use different seasonal vegetables. I have used baby purple artichokes and kohlrabi in the spring, butternut squash and carrots in the fall.
I made this dish for my weekly visit with my dad. I was trying to think of something other than soups, and this would be a complete change to what I’ve been cooking him lately. He absolutely loved it. The polenta wasn’t as crispy as I would of liked it, because of being put in a plastic Tupperware container. The polenta was a little soft and then I had to microwave it. But, when it is served after cooking, it is crispy on the outside and soft inside.
This is adapted from Gluten-free Kathy and Teff co.’s teff polenta recipes.
3 cups vegetable stock or water
2 tablespoons olive oil
2/3 cup teff grain (not teff flour)
1/2 cup pesto
1 teaspoon sea salt
1 teaspoon olive oil
Bring stock or water to a simmer in a medium saucepan.
Add teff polenta slowly to the water and stir with a whisk.
Switching to a wooden spoon, stir constantly for 10-12 minutes or until thickened and doesn’t taste grainy.
Add 1 teaspoon salt and 1 teaspoon olive oil.
Stir in pesto. Taste and adjust salt or pesto.
Pour mixture into the prepared pan. Cool at room temperature.
Cover pan with plastic wrap and refrigerate 4 hours to overnight.
Take pan out of refrigerate and set aside for 5 minutes.
Cut polenta into squares. You can also use a glass or a biscuit cutter and cut circles.
Heat a skillet at medium high heat, add olive oil.
Place a square at a time, do not crowd the pan.
Cook for 2-3 minutes or until the polenta doesn’t stick to the pan, and flip over.
Cook on the other side 2-3 minutes or until brown and crispy.
Take out of pan and place on a plate covered with a paper towel to cool and drain excess oil.
You can cut in half on a bias to get two wedges or you can serve it in squares.
Serve with sauteed vegetables of your choice.
I used onions, zucchini, and yellow squash with 2 tablespoons of pesto stirred in.