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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.