Teff is my favourite of all the grains. This recipe is inspired by that fact because I don’t really like to eat regular polenta. You can also choose amaranth which is similar to teff though lighter in taste. You prepare them just as you would a normal polenta. I cook polenta with half water half soy milk. But you can also play with the ratio of the two liquids or choose a different plant based 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 (I didn’t).
If you want to serve this dish warm, you can just place it in a bowl and then add vegetables, sauce, vegan protein (like vegan sausages, vegan meatballs etc.) or some other food of choice. If you want to serve polenta cold, choose a baking dish that will reflect the shape in which you want the polenta to be. I used a bread baking dish to get a large rectangle, from which I then cut 4 polenta triangles. You can also slice cold polenta into cubes and brush it with some oil, then bake it in the oven to make crispy croutons to use in soups. The options are endless.
Teff or Amaranth Polenta (V, GF)
- 120 g teff or amaranth
- 300 ml (1 1/4 cup) water
- 300 ml (1 1/4 cup) unsweetened soy milk
- 20 g (4 tsp) vegan butter
- cashew parmesan recipe below
- salt to taste
- minced fresh herbs (thyme, oregano …) optional
- 30 g cashews
- 2 1/2 tsp nutritional yeast I used fortified with B12
- pinch of salt
- Put teff or amaranth in a pot over high heat and roast it until it leaves a nutty smell in the air.
- Add water and soy milk. When it boils, turn the heat to low and 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 food processor.
- When grains are cooked, turn the heat off and leave the pot on the stove. Add vegan butter and let it melt into the grains. Also add cashew parmesan and mix well. Add salt to taste. If you wish you can add some chopped fresh or dry herbs.
- If you wish to serve warm polenta, pour it into bowls and end here. If you wish to make cold polenta stacks, follow the instructions below.
- Grease baking dish of choice. I used 18×9 cm bread baking dish.
- 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 let them free from the dish. Turn the dish upside down and shake it a little bit if the polenta does not come down.
- Slice the polenta into 4 triangles.