Teff, an ancient grain, cooks just like cornmeal in this polenta-style side dish. Grated Parmesan gives the teff a savory flavor that pairs perfectly with mushrooms and tomatoes. Just like polenta, the teff mixture will firm up as it cools so serve hot.
Place 3 cups water and salt in a medium saucepan and bring to a boil. Stir in teff. Reduce heat to low, cover and simmer until all water is absorbed and teff is tender, about 20 minutes, stirring several times. Remove from heat and stir in Parmesan.
Meanwhile, in a large skillet, heat oil over medium heat until hot. Add onion and garlic and cook until golden and tender, about 12 minutes, stirring occasionally. Stir in tomatoes and mushrooms and cook until mushrooms are tender and mixture is slightly thickened, 10 to 12 minutes, stirring occasionally. Serve mushroom mixture over teff polenta.
Per Serving:230 calories (40 from fat), 5g total fat, 1g saturated fat, 5mg cholesterol, 310mg sodium, 38g carbohydrates, (7 g dietary fiber, 6g sugar), 10g protein.
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