Whether it’s Meatless Monday or you opt for plant-based every day of the week, there are vegetarian alternatives beyond veggie burgers and cheesy flatbreads. The old standards have become standards for a reason, but every once in a while, you want to try something new. If you’re stuck scrounging around in your kitchen for meatless meal, consider this recipe. Instead of corn, this polenta is made from teff, a small, nutrient-rich and mild-tasting whole grain. For added flavor and wholesome goodness, the teff polenta is topped with garlicky sautéed chard for a delicious and healthy dish. Bonus? It’s all gluten-free! Keep in mind: the teff will need to chill for several hours before cooking, so be sure to plan ahead!
Teff Polenta with Garlicky Rainbow Chard
Serves 4-6
Ingredients
Polenta
1 cup Bob’s Red Mill Teff
1/3 cup grated Parmesan cheese
½ tsp. garlic powder
½ tsp. dried thyme
½ tsp. dried basil
¼ tsp. dried oregano
Salt & pepper, to taste
4 cups vegetable broth
2 Tbsp. olive oil
1 Tbsp. unsalted butter
Shaved Parmesan cheese, optional
Balsamic vinegar, optional
Sautéed Chard
1 bunch rainbow chard, leaves cut into 1-inch wide strips and stems/ribs cut into 1-inch pieces
3 cloves garlic, minced
1 medium onion, diced
¼ tsp. salt
1/8 tsp. pepper
1 Tbsp. butter
1 Tbsp. olive oil
Directions
- To prepare polenta, coat an 8 x 8-inch pan with non-stick spray. Set aside.
- In a large pot over medium-high heat, combine vegetable broth, powder, thyme, basil and oregano. Bring to a boil. Wisk in teff, reduce heat to low and cook covered, stirring every few minutes, until all liquid has been absorbed, about 15-20 minutes.
- Add butter and cheese to pot to make teff creamy. Season with salt and pepper.
- Transfer teff mixture to prepared pan, smoothing out the top. Allow mixture to cool to room temperature before placing in the fridge. Chill in the fridge for at least 2 hours and up to 24.
- Once the polenta is ready to cook, slice into 4-6 small squares. Heat a non-stick skillet over medium heat. Add olive oil and sauté the polenta squares until golden, about 3-4 minutes.
- To prepare the chard, heat a large, heavy pot over medium heat. Add oil and butter. Once it starts to foam, add garlic and onions. Reduce heat to low and cook covered for about 8 minutes, making sure to stir occasionally to prevent burning.
- Once onions are soft, add chard ribs and stems to pot. Season with salt and pepper and cook covered for about 10 minutes, stirring every few minutes.
- After 10 minutes, add leaves and cook until wilted, about 5 minutes.
- To serve, place polenta squares onto 4 or 6 plates. Use a slotted spoon to scoop chard and top each square. Drizzle each serving with balsamic and sprinkle with cheese, if desired.