Teff and Corn Polenta with Marinated Dried Tomatoes, Olives, Kale and Cheese

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Teff and Corn Polenta with Marinated Dried Tomatoes, Olives, Kale and Cheese
Serves: 4-6
Flavorful marinated dried tomatoes, Italian herbs, black olives, goat and sheep feta cheese make an easy and very tasty vegetarian polenta.
  • 2 tablespoons organic extra virgin olive oil
  • 1 cup organic onions, sliced
  • 4 cloves organic garlic, sliced
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground organic black pepper
  • ½ cup ivory Maskal Teff® grain
  • ¼ cup organic corn grits
  • 2 cups boiling water
  • 3 cups organic kale, sliced
  • 1 tablespoon dried organic basil
  • ½ teaspoon dried organic oregano
  • ½ teaspoon dried organic thyme
  • 5 marinated organic dried tomatoes, sliced
  • 2 tablespoons organic pitted black olives, sliced
  1. Heat the olive oil in a medium sized stock pot over medium heat. Add the onions, garlic, salt, and pepper. Sauté for 5 minutes until onions soften.
  2. Add and sauté teff and corn grits for 2 minutes to season the grains.
  3. Lower heat, and slowly add boiling water. Cover and simmer 15-20 minutes or until water is absorbed.
  4. Add kale. Let it steam on top till it turns bright green, about 3 minutes.
  5. Turn off the heat. Add and stir in basil, oregano, and thyme. Taste and adjust seasonings, if desired.
  6. Transfer to a pie pan. Decorate with marinated dried tomatoes, olives and crumbled feta cheese. Eat immediately, or let it set for about 20 minutes before slicing and serving.

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