Teff and Corn Polenta with Marinated Dried Tomatoes, Olives, Kale and Cheese

Flavorful marinated dried tomatoes, Italian herbs, black olives, goat and sheep feta cheese make an easy and very tasty vegetarian polenta. Note: replace cheese with vegan cheese, tofu or leave out altogether)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a medium sized stock pot over medium heat. Add the onions, garlic, salt, and pepper. Sauté for 5 minutes until onions soften.

Step 2

Add and sauté teff and corn grits for 2 minutes to season the grains.

Step 3

Lower heat, and slowly add boiling water. Cover and simmer 15-20 minutes or until water is absorbed.

Step 4

Add kale. Let it steam on top till it turns bright green, about 3 minutes.

Step 5

Turn off the heat. Add and stir in basil, oregano, and thyme. Taste and adjust seasonings, if desired.

Step 6

Transfer to a pie pan. Decorate with marinated dried tomatoes, olives and crumbled feta cheese. Eat immediately, or let it set for about 20 minutes before slicing and serving.

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