This dish is comfort food at its finest! Cheesy, filling, warming. For a more complete meal, serve it with cooked greens, shrimp, sausage, or any other ingredients you like with grits.
Place a medium-sized pot over medium heat. Add the teff and toast, stirring 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 and bring to a boil. Then 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.
1 cup ivory or brown teff grain
2 bay leaves
½ cup full fat milk
2 T. unsalted butter
2 ounces Pecorino, Romano, or Parmesan cheese, grated (plus more to top each bowl, optional)
Chopped parsley, cilantro, chives, etc.
1 teaspoon freshly ground black pepper
The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.