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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