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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