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Teff Polenta Pizza Stacks


    Teff Polenta Pizza Stacks

    Teff offers an opportunity to make a nutritious riff on corn-based polenta. The teff base along with a tomato sauce and vegetable topping give this dish a definite pizza vibe. If possible, use canned San Marzano tomatoes for the sauce. Low in acid and high in fruitiness, these meaty Italian tomatoes are the gold standard for great red sauce.


    1 1/2 cups (350 mL) teff grain
    4 cups (1 L) vegetable broth, preferably no salt added
    2 tsp (10 mL) dried thyme 
    3/4 cup (180 mL) grated Parmesan cheese
    28 oz (796 mL) can crushed tomatoes 
    2 Tbsp (30 mL) tomato paste
    3 garlic cloves, minced
    2 Tbsp (30 mL) red wine vinegar
    2 Tbsp (30 mL) extra-virgin olive oil or camelina oil 
    2 tsp (10 mL) dried oregano
    1/2 tsp (2 mL) red chili flakes
    1/4 tsp (1 ml) salt
    2 Tbsp (30 mL) grapeseed oil, divided 
    4 cups (1 L) sliced mushrooms 
    1 lb (450 g) spinach (about 2 bunches), ends trimmed
    1/3 cup (80 mL) torn basil

    In large, heavy-bottom saucepan set over medium-high heat, toast teff, shaking pan regularly, until fragrant and beginning to crackle, 3 to 4 minutes. Add broth, 1 cup (250 mL) water, and thyme; bring to a boil, lower heat to medium-low, and simmer covered until mixture is thick and teff is tender, about 30 minutes. Stir mixture occasionally, especially toward the end to prevent clumping. Once cooked, stir in Parmesan.

    Spread teff mixture out in even layer onto lightly greased or parchment paper-lined square cake pan. Let cool to room temperature and then chill for at least 2 hours, but preferably 24 hours.

    To make sauce, bring tomatoes, tomato paste, garlic, vinegar, olive oil, oregano, chili flakes, and salt to a boil in medium-sized saucepan. Reduce heat to medium-low and simmer uncovered until slightly thickened, about 20 minutes.

    Slice teff into 6 or more wedges. Heat 1 Tbsp (15 mL) grapeseed oil in large skillet over medium-high heat. Add teff wedges, in batches if necessary, and sear for 2 minutes per side. Remove wedges and cover to keep warm.

    Add remaining grapeseed oil to pan and, once shimmering, add mushrooms. Cook until softened, about 3 minutes. In batches, add spinach and cook until wilted. Drain excess liquid.

    Place teff wedges on serving plates and top with tomato sauce, cooked vegetables, and basil. Garnish with additional Parmesan if desired.

    Serves 6.

    Each serving contains: 399 calories; 18 g protein; 14 g total fat (4 g sat. fat, 0 g trans fat); 55 g total carbohydrates (6 g sugars, 9 g fibre); 554 mg sodium

    source: "Teff Love", alive #378, April 2014


    Teff Polenta Pizza Stacks




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