Braised Spring Vegetables Over Teff Polenta Cakes







My favorite part of spring is all the delicious and colorful vegetables that come with it. I’ve included rainbow carrots, purple cauliflower, and bright green asparagus, in addition to fresh peas and new potatoes. If you don’t have access to all the fancy veggies feel free to use what you have on hand. First we’ll make the polenta so it can set up while we braise the vegetables in a balsamic mushroom broth. You can even make the polenta a day ahead so all you have to do it pan fry or grill the cakes before serving.

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For the Teff Polenta Cakes

  1. Heat the olive oil in a Dutch oven or large saucepan with a lid. Once hot add the onion and sauté until transparent, then add the garlic and sauté a minute more.
  2. Add the Maskal Teff™ and sauté for one minute, then add the water and salt. Bring to a boil, cover, and turn the heat to low. Simmer the teff for about 15 to 20 minutes, until the water is absorbed.
  3. Remove from heat and stir in the nutritional yeast and Italian seasoning.
  4. Spray a brownie pan (or other square pan) with oil, then spread the hot teff mixture into it to cool.
  5. Once cooled you will be able to flip it onto a cutting board and cut into 6 squares or 12 triangles. Before serving grill or brown in an oiled sauté pan.

For the Braised Spring Vegetables

  1. Heat the olive oil in a Dutch oven or large saucepan with a lid. Once hot add the onion and sauté until transparent, then add the mushrooms and salt and cook until the mushrooms have released their juices and have shrunk.
  2. Add the water to the Dutch Oven with the balsamic vinegar and mix well. Then layer in the baby carrots and push them under the liquid. Turn the heat to medium, cover and cook for 15 minutes, until you can easily pierce the carrots with a fork.
  3. Add the sliced new potatoes and ½ cup more water if the pot has almost cooked dry. Cover again and cook 10 minutes.
  4. Next stir in the peas and the bottom pieces of the asparagus into the pot. Then layer the cauliflower over the top, and finish with the asparagus tips. I do this with the tips so they are easy to remove and you can decorate the plates with them.
  5. Cook covered for 5 more minutes, until the cauliflower is tender. Note: If there is too much liquid when you add the last veggies you can cook uncovered to reduce the broth.
  6. Serve the vegetables over pan fried or grilled polenta and drizzle with the broth.


Teff Polenta Cake

  • 1 tablespoon olive oil
  • 1 cup onion, minced
  • 3 cloves garlic, minced
  • 1 cup Maskal Teff™ Ivory Grain
  • 2 cups water
  • ½ teaspoon salt
  • 3 tablespoons nutritional yeast
  • 1 teaspoon Italian seasoning blend

Spring Vegetable Stew

  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 2 cups mushrooms, sliced
  • ½ teaspoon salt
  • 1 tablespoon balsamic vinegar
  • 1 ½ cups water
  • 3-inch sprig fresh rosemary
  • 3 (3-inch) sprigs fresh thyme
  • 4 carrots, cut into 1 inch pieces or 18 whole baby carrots
  • ½ cup fresh green peas
  • 2 cups cauliflower florets
  • 12 spears of asparagus, cut into ½ inch pieces

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