Super freaking good. If you don’t have a double boiler, use a metal bowl on top of a saucepan (and have hot pads ready to handle it). Don’t know what teff is? Go ahead, GTS.
1 cup teff (whole grains, not flour)
1/2 cup water
1 tsp. salt
4 cups water, milk, or water and milk
In a small bowl, combine teff, 1/2 cup water, and salt.
Bring the 4 cups liquid mixture to a boil in the top of a double boiler. (You can speed this process by bringing your water to a boil in an electric kettle first.) Gradually stir in the teff mixture. Return to a boil, continually stirring, for 3-5 minutes. Lower heat and cover; cook for 25-30 minutes and stir frequently. It gets thick.
If desired, add 1/2 cup nutritional yeast in the last 15 minutes of cooking. Or 1/2 cup Parmesan cheese, whatever.
Spoon into bowls for immediate eating or pour into a lightly oiled cake tin and chill. Cut the chilled polenta cake into wedges and eat cold, heat up, or grill over a hot grill pan.