Flavored with sweet juicy tomatoes, fresh basil, garlic, and decorated with bright green peppers, here is an irresistible summer repast. Serve garnished with grated Fontina, Parmesan, Manchego, or sliced rounds of chevre.
2 cups water
2 Tbsp extra virgin olive oil
8 cloves garlic, thickly sliced
1 cup onions, coarsely chopped
1 cup green peppers, coarsely chopped
⅔ cup Maskal Teff™ grain
½ tsp sea salt
2 cups coarsely chopped plum tomatoes
1 cup coarsely chopped fresh basil
Place water in a medium saucepan and bring to boil.
Place oil in a 10-inch skillet, and warm over medium heat.
Add garlic and onions, and sauté, stirring occasionally, for 5 minutes, or until fragrant. Add peppers, and sauté for 2 minutes or, until bright green. Stir in the teff.
Turn off the heat to prevent splattering, and SLOWLY add boiling water and salt. Resume heat and let simmer for 2 minutes.
Add tomatoes and basil.
Cover and simmer for 10-15 minutes, stirring occasionally, until the water is absorbed. There may be some extra liquid from the tomatoes, but as long as the teff is not crunchy, the polenta is done.
Taste and adjust the seasonings, if desired.
Transfer it to an un-oiled 9-inch pie plate. Let cool for about 30 minutes. Slice and serve.
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American- grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.