Place a medium-sized pot over medium heat. Add the teff and toast. Stir frequently until it starts to pop and becomes fragrant, around 3 minutes.
Whisk in 4 cups of water, two dried bay leaves and a pinch of salt. Bring to a boil. Lower the heat and simmer for 25-30 minutes, stirring occasionally, until all water is absorbed and the teff has thickened to the texture of grits.
Remove from heat and remove bay leaves. Stir in the milk, butter, cheese, and pepper. Taste and add more salt, butter, cheese, and pepper to your liking.
Divide among bowls, sprinkle with fresh herbs, and serve.
