If blizzards have you down I have just the remedy. I love that all I have to do is think, “hmmm I wish I could find something to make polenta out of besides cornmeal,” and then teff shows up, like it was lurking around the corner. A grain definitely isn’t just a grain when it comes to Teff. Is Teff Polenta the New…Polenta? An “ancient grain,” teff has been used in Ethiopian cooking for many years and is just starting to get some traction in modern western kitchens. More people are noticing teff probably because it is a powerhouse of nutrition and is also gluten free. And, it makes awesome, creamy polenta…tah-da! You can enjoy it in its creamy state right out of the pot, or let it set, cut it into shapes, and grill or pan fry. Basically use it anyway you would the more ubiquitous cornmeal polenta. For this recipe, I have created a sort of comfort bowl of creamy teff with roasted vegetables. This recipe is vegan, but you can substitute cheese and cream where noted for a dairy vegetarian version.
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“creamy” teff polenta with roasted vegetables
For the Vegetables
2 small golden zucchini
2
small Japanese eggplant
1 red bell pepper
6-8 campari
or other small tomato
4 ounces (about 8 or 10) crimini or button
mushrooms
1 leek, sliced
1 tbsp. Balsamic vinegar
1/4 tsp. Chinese 5 spice seasoning
1/3 tsp.
smoked paprika
Drizzle of olive oil
Salt &
pepper to taste.
For the Teff Polenta:
4 cups vegetable broth
1 cup whole grain teff
1 tsp. Italian seasonings
1/2 tsp. garlic powder
2 tbsp. hulled hempseeds
1/4 cup nutritional yeast (sub parmesan for non-vegan)
1/2
cup almond milk (sub dairy milk or cream for non-vegan)
Salt &
pepper to taste
1 14-oz. can garbanzo beans
(optional)
First prepare the vegetables. Preheat oven to 400º F. Cut all the vegetables into manageable chunks, about half an inch to an inch thick, kind of like how you would for ratatouille. Combine all the vegetables with the spices and vinegar in a mixing bowl. Drizzle some olive oil over the top, and mix until everything is well combined. Place in a roasting pan and roast for about 45 minutes. About halfway through, give it a stir with a spatula so it browns evenly and the tomatoes form a nice juice around the other vegetables. When vegetables are tender and all the juices have blended, stir in the fresh basil at the end, and taste for salt and pepper.
For the teff polenta, bring the broth to a boil in a sauce pan. Stir in the teff with a wire whip and reduce to a brisk simmer, but not a harsh boil. Let it cook for about 15 or 20 minutes, stirring periodically to make sure it isn’t burning on the bottom. It will take on the consistency of hot cereal or grits. At this point, add the hemp seeds, nutritional yeast, and milk, and stir it until it is blended. You can also add the garbanzo beans as well for extra sustenance and protein, and just mix them right in. Season for salt and pepper at this point. Let it come to a bubble again, then reduce the heat to a low simmer and cover. Let it gurgle like that, covered, on an extremely low simmer for about 10 or 15 more minutes. Check a couple times to make sure it isn’t sticking and burning on the bottom of the pot. It should be creamy but fairly firm when it is ready. Stir in the chopped parsley. To serve, spoon some polenta into a pasta bowl, and then spoon some of the vegetables on top. Enjoy while it is still smooth, hot, and creamy. It will firm up as it cools down.
"creamy" teff polenta with roasted vegetables
Ingredients
- For the Vegetables
- 2 small golden zucchini
- 2 small japanese eggplant
- 1 red bell pepper
- 8 campari or other small tomato
- 4 ounces crimini or button mushrooms about 8 or 10
- 1 leek sliced
- 1 tbsp. balsamic vinegar
- 1/4 tsp. Chinese 5 spice seasoning
- 1/3 smoked paprika
- Drizzle of olive oil
- Salt & pepper to taste
- For the Teff Polenta:
- 4 cups vegetable broth
- 1 cup whole grain teff
- 1 tsp. Italian seasonings
- 1/2 tsp. garlic powder
- 2 tbsp. hulled hempseeds
- 1/4 cup nutritional yeast sub parmesan for non-vegan
- 1/2 cup almond milk sub dairy milk or cream for non-vegan
- Salt & pepper to taste
- 14 oz. can of garbanzo beans optional
Instructions
- First prepare the vegetables. Preheat oven to 400º F.
- Cut all the vegetables into manageable chunks, about half an inch to an inch thick, kind of like how you would for ratatouille. Combine all the vegetables with the spices and vinegar in a mixing bowl. Drizzle some olive oil over the top, and mix until everything is well combined.
- Place in a roasting pan and roast for about 45 minutes. About halfway through, give it a stir with a spatula so it browns evenly and the tomatoes form a nice juice around the other vegetables. When vegetables are tender and all the juices have blended, stir in the fresh basil at the end, and taste for salt and pepper.
- For the teff polenta, bring the broth to a boil in a sauce pan. Stir in the teff with a wire whip and reduce to a brisk simmer, but not a harsh boil. Let it cook for about 15 or 20 minutes, stirring periodically to make sure it isn't burning on the bottom. It will take on the consistency of hot cereal or grits.
- At this point, add the hemp seeds, nutritional yeast, and milk, and stir it until it is blended. You can also add the garbanzo beans as well for extra sustenance and protein, and just mix them right in.
- Season for salt and pepper at this point. Let it come to a bubble again, then reduce the heat to a low simmer and cover. Let it gurgle like that, covered, on an extremely low simmer for about 10 or 15 more minutes.
- Check a couple times to make sure it isn't sticking and burning on the bottom of the pot. It should be creamy but fairly firm when it is ready. Stir in the chopped parsley.
- To serve, spoon some polenta into a pasta bowl, and then spoon some of the vegetables on top. Enjoy while it is still smooth, hot, and creamy. It will firm up as it cools down.