Flavorful marinated dried tomatoes, Italian herbs, black olives, goat and sheep feta cheese make an easy and very tasty vegetarian polenta.
2 tablespoons organic extra virgin olive oil
1 cup organic onions, sliced
4 cloves organic garlic, sliced
½ teaspoon sea salt
¼ teaspoon fresh ground organic black pepper
½ cup ivory teff grain
¼ cup organic corn grits
2 cups boiling water
3 cups organic kale, sliced
1 tablespoon dried organic basil
½ teaspoon dried organic oregano
½ teaspoon dried organic thyme
5 marinated organic dried tomatoes, sliced
2 tablespoons organic pitted black olives, sliced
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. Add and sauté teff and corn grits for 2 minutes to season the grains. Lower heat, and slowly add boiling water. Cover and simmer 15-20 minutes or until water is absorbed. Add kale. Let it steam on top till it turns bright green, about 3 minutes. Turn off the heat. Add and stir in basil, oregano, and thyme. Taste and adjust seasonings, if desired. 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.
Teff and Corn Polenta with Marinated Dried Tomatoes, Olives, Kale and Cheese Recipe Copyright © 2018 Leslie Cerier. All Rights Reserved to Leslie Cerier.
Photos by Tracey Eller