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Tomato and Mushroom Teff Polenta

Serves 4 to 6
Time 25 min
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.
Ingredients
  • 1/2 teaspoon fine sea salt
  • 1 cup whole grain teff
  • 1/4 cup grated Parmesan
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (15.0-ounce) can no-salt-added crushed tomatoes
  • 8 ounces cremini mushrooms, thinly sliced
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Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 teaspoon fine sea salt
  • 1 cup whole grain teff
  • 1/4 cup grated Parmesan
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (15.0-ounce) can no-salt-added crushed tomatoes
  • 8 ounces cremini mushrooms, thinly sliced
Shop with Prime

Exclusively for Prime members in select ZIP codes.