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 tablespoons extra virgin olive oil
8 cloves garlic, thickly sliced
1 cup coarsely chopped onions
1 cup coarsely chopped green peppers
2/3 cup teff grain
1/2 teaspoon sea salt
2 cups coarsely chopped plum tomatoes
1 cup coarsely chopped fresh basil
- Boil water in a teakettle.
- Place the 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 add boiling water and salt. Resume heat and let it simmer for 2 minutes. Add tomatoes and basil.
- Cover and simmer for 10-15 minutes, stirring occasionally, until the water’s 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 it cool for about 30 minutes. Slice and serve.
Recipe by Leslie Cerier