Mmm, this was delicious! For those chillier days, some homey, warm goodness hits the spot.
Teff polenta with fresh herbs, tomatoes, and garlic
makes 4 to 6 servings
2 cups water
1 tablespoon extra-virgin olive oil
4 cloves garlic, finely chopped
1 large onion, chopped
2/3 cup teff grain
1/2 teaspoon sea salt
2 cups cherry or grape tomatoes, chopped in 2 or 3
1 cup coarsely chopped fresh basil
leaves from 6 fresh thyme springs
Boil the water in a kettle. Meanwhile, heat oil in the skillet over medium heat. Add onions, sauteing until translucent, about 4-5 minutes. Add garlic and stir about another minute, until fragrant.
Stir in teff, and mix together. Add boiling water and salt. Reduce heat, then let simmer for two minutes.
Add tomatoes and basil, cover, and let simmer for another 10 to 15 minutes. Stir occasionally, until the water is absorbed.
Test for salt. Let cool for about 45 minutes; serve. (It will be sliceable).
You can also put it in the fridge, and enjoy it cold; I discovered the next day it was still great!