Polenta-style Teff Wedges, two-ways.

Teff?! What the heck is teff? A year or so ago, I couldn’t imagine myself cooking let alone cooking teff. Teff is the world’s smallest whole-grain. It’s super tiny  and commonly comes in two varietes brown or ivory. I’ve eaten teff before in the form of injera, the Ethiopian flat bread used in eating Ethiopian food. I just didn’t know it was made from teff.  Teff is a super-grain, so much so that the ratio based on size vs. superness is outstanding. It has loads of calcium and protein–it has all 8 essential amino acids. It has a ton of iron too and in a form that your body can easily absorb. It truly is a superfood.

I made Polenta-Style Teff Wedges using a recipe from  Heidi Swanson’s Super Natural Cooking. Boy, were these good. And easy, too!  I like easy. Like polenta, you slowly stir in 2 cups grains into 6 cups salted boiling water. Unlike polenta, you don’ t have to stir constantly. You cover the pot and simmer for an hour, stirring occasionally, until it gets nice and thick. You stir in a cup of grated Parmesan Cheese and pour the mixture onto a cookie sheet lined with parchment paper or a Silpat. Let it set up in the refrigerator for at least 30 minutes, but  preferably longer. Cut the teff into wedges.

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The first way I prepared the teff wedges was by grilling them on my grill pan and serving them with salad and scrambled eggs.

The second way I prepared the wedges was by baking them in a 350 F oven for 30 minutes smothered in a spicy tomato sauce. I served these over micro greens and with green beans.

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11 thoughts on “Polenta-style Teff Wedges, two-ways.

  1. I recently bought this cookbook just because I saw that you had made some delicious recipes from it. This looks great. I am guessing that I am going to have to search to find teff. I have heard of it but never seen it. Your blog is so inspirational!

  2. I lived in Eritrea (north of Ethiopia) for 2 years and never saw anyone use teff this way, though as you noted it’s a staple grain in the region and is eaten daily.

    I have Heidi’s book, too. Thanks for the reminder about this recipe.

  3. Sheesh, I can’t keep up with you. I just cooked quinoa, now I’ve got to try this? I’ve never even heard of it before. I’ll try Whole Foods…….

  4. I have never, ever heard of teff. This all sounds fantastic! I feel like I broaden my culinary horizons ever time I stop here. I still can’t believe you’ve only been cooking for a year!

  5. Oh, I just can’t wait to try these! I’ve never heard of teff, but now that you’ve described it and provided these recipes, I just can’t wait to try it. I love foods like these. Yum, yum!

  6. I have a bag of teff flour in my refrigerator and never really considered making anything besides injera with it. This looks really good. The first time I made injera I headed way across town to a specialty grocery store seeking teff flour, they had it and I was happy. A few days later, walking through the aisles of my regular grocery store just a mile from my house, what do I see on the shelf? Teff flour!

  7. This is a very good and novel use for teff grain. I really feel that injera is a baking technique best learned at your mother’s knee. If you are interested teff is a click away at teffco.com

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