Teff Polenta

1-3/4 cups Water

2 tablespoons Extra Virgin Olive Oil

7 cloves Garlic, sliced thick

1 cup Onions, coarsely chopped

1 cup Green Peppers, coarsely chopped

2/3 cup Teff grain, uncooked

1/2 teaspoon Salt

2 cups Plum Tomatoes, coarsely chopped

1 cup fresh Basil, coarsely chopped

Grated Parmesan (garnish)


In a small saucepan, bring the water to a boil.

In a 10-inch frying pan add the oil and warm over medium heat. Saute garlic and onion, for 5 minutes, stirring occasionally. Add peppers, and saute for 3 minutes or until peppers are bright green. Stir in the teff grain. Turn off the heat.

Add the boiling water and salt to the frying heat. Set heat to medium and simmer for 2 minutes. Add tomatoes and basil.

Cover and continue simmering for 15 minutes, stirring occasionally, until the water is absorbed. The polenta is done when the teff is no longer crunchy.

Place polenta on a 9 inch pie plate. Garnish with grated parmesan. Allow to cool at least 20 minutes before slicing and serving.

Serves 4 -6