Teff Polenta

1. 1

   Boil water in a teakettle.

2. 2

   Place the oil in a 10-inch skillet, and warm over medium heat. Add garlic and onions, and saute, stirring occasionally, for 5 minutes, or until fragrant. Add peppers, and saute for 2 minutes or, until bright green. Stir in the teff.

3. 3

   Turn off the heat to prevent splattering, and add boiling water and salt. Resume heat and let it simmer for 2 minutes. Add tomatoes and basil.

4. 4

   Cover and simmer for 10-15 minutes, stirring occasionally, until the water's absorbed. There may be some extra liquid from the tomatoes, but as long as the teff is not crunchy, the polenta is done.

5. 5

   Taste and adjust the seasonings, if desired.

6. 6

   Transfer it to an un-oiled 9-inch pie plate. Let it cool for about 30 minutes. Slice and serve.

No additional tips available.