This teff (or amaranth) polenta has an amazing taste and is a great, versatile side dish. Teff is my favourite of all the grains. This recipe is inspired by that fact, as I don’t particularly enjoy regular polenta. You can also choose amaranth, which is similar to teff, though lighter in taste. You prepare them just as you would regular polenta. I cook teff with half water half unsweetened soy milk. After cooking, I add vegan butter and vegan parmesan to the mixture, which gives it a rich flavour. You can also add some minced fresh herbs – they make this teff polenta even more special.
If you want to serve this dish warm, you can simply pour it into a bowl and then add vegetables (it pairs really well with sautéed leafy greens and beans), sauce (like this excellent vegan bolognese, marinara or vegan pesto), vegan protein (like vegan sausages, vegan meatballs, tofu, etc.), or any other food of choice. If you want to serve the polenta cold, choose a baking dish that will shape it the way you want. I poured my polenta into a large baking dish and sliced it into triangles after it had set. You can also slice cold polenta into cubes, brush them with some oil, and bake them in the oven to make crispy croutons to use in soups. The options are endless.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious side dishes:
Teff or Amaranth Polenta (V, GF)
Ingredients
- 120 g teff or amaranth
- 360 ml (1 1/2 cup) water (240 ml is enough for amaranth)
- 360 ml (1 1/2 cup) unsweetened soy milk (240 ml is enough for amaranth)
- 20 g (4 tsp) vegan butter I used Naturli' brand
- 33 g (1/3 cup) cashew parmesan
- 1/5 tsp salt or to taste
- minced fresh herbs (thyme, oregano …) optional
Instructions
- Put teff or amaranth into a pot over high heat and roast it until it leaves a nutty smell in the air.
- Add water and soy milk and quickly cover the pot because teff/amaranth will pop in the air. When it boils, turn the heat to low and stay with it as it takes some time to calm down after boiling, so that it doesn't spill over. Cook for 20 min. Stir several times in between, especially towards the end of cooking as the mixture is getting thick and can get stuck to the bottom of the pot.
- Meanwhile grind all ingredients for cashew parmesan in a blender.
- When the grains are cooked, turn the heat off and leave the pot on the stove. Add vegan butter and let it melt into the grains. Add also cashew parmesan and mix well. Add salt and mix. If you wish, you can add some chopped fresh herbs.
- If you want to serve warm polenta, pour it into bowls or on plates and end here. If you want to make cold polenta stacks, follow the instructions below.
- Grease a dish or dishes of choice. Transfer the mixture into the greased dish, spread it equally around and even out the surface on top.
- Put it in the refrigerator for 30 min to 1 hour to set.
- With a knife go around the edges to separate them from the dish. Turn the dish upside down and shake it a little bit if the polenta does not come out. Cut polenta further to get the shape you want.
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