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Teff "Polenta" with Sautéed Chard

Michelle is the Packaging Content Manager at Bob's Red Mill and also runs the food blog

Nutritious Teff stands in for the typical corn in this polenta dish that also features garlicky, sautéed chard.

  • 4 cups Chicken Broth Low-Sodium (or Vegetable Broth)
  • 1/2 tsp Dried Basil
  • 1/2 tsp Thyme
  • 1/4 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1 cup Whole Grain Teff
  • 1/3 cup Parmesan Cheese grated
  • 2 Tbsp Unsalted Butter divided
  • 3 Tbsp Olive Oil divided
  • 1 bunch Rainbow Chard
  • 1 Onion medium-sized, diced
  • 3 Garlic cloves minced
  • 1/4 tsp Kosher Salt
  • 1/8 tsp Ground Pepper
  • 1 Tbsp Balsamic Vinegar
  • 1/4 cup Parmesan Cheese shaved


Step 1

For Teff Polenta: Add broth, basil, thyme, oregano and garlic powder to a pot and bring to a boil over medium high heat. Whisk in Teff, reduce heat to low, cover and cook 15-20 minutes, stirring occasionally, until broth is absorbed. Stir in 1 tbsp butter and grated parmesan. Teff should be soft and slightly creamy. Taste and season with salt and pepper.

Step 2

Spread teff out in a 8-inch (or similar) square pan coated with non-stick spray. Cool to room temperature and then refrigerate at least 2 hours (and up to 24).

Step 3

When ready to finish polenta: Heat a non-stick skillet with 2 tbsp olive oil over medium heat. Slice polenta into 4 or 6 squares and sauté in the oil about 3-4 minutes per side, until slightly golden.

Step 4

For Chard: Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs into 1-inch pieces. Cut chard leaves into 1-inch-wide strips.

Step 5

Heat remaining oil and butter in a large heavy pot over medium heat until foam subsides, then add onion and garlic, lower heat to low, cover and cook, stirring occasionally, until onions are soft and begin to color, about 8 minutes.

Step 6

Add the stems and ribs to the pot, along with salt and pepper. Cover and stir occasionally, about 10 minutes.

Step 7

Add chard leaves to pot and cover. Cook 4-6 minutes until tender and wilted. With a slotted spoon, divide chard among four plates, atop a square of polenta. If using, drizzle with balsamic vinegar and a little shaved parmesan to finish.


The polenta will need to chill in the refrigerator for at least two hours (and up top 24) so plan accordingly.

For a meatless option use vegetable broth.
Teff "Polenta" with Sautéed Chard

Prep Time: 140 minutes

Cook Time: 20 minutes

Total Time: 160 minutes

Servings: 4-6


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Products Used in this Recipe

Gluten Free
Whole Grain Teff

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