When cooked in a large amount of water or stock, our whole grain Brown Teff absorbs the water to form a savory porridge similar to polenta. Flavored with our own chef-developed Truffle, Parmesan & Black Garlic Seasoning and topped with garlicky sautéed kale ribbons and a luxurious poached egg, this veggie and grain dish makes an indulgent yet healthy vegetarian main.

Prep time: 10 min

Cook time: 50 min

Total time: 60 min

Truffle, Parmesan and Black Garlic Teff Polenta with Kale and Poached Eggs
Copyright Recipe © 2015 Woodland Foods



  1. Bring water or stock to a boil in medium saucepan. Slowly stream in teff, while whisking rapidly. Reduce heat to low, cover and simmer, stirring occasionally until teff is tender, about 20 minutes.

  2. While teff cooks, heat olive oil in large skillet over medium-high heat. Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds. Add kale and half of water, and cook, tossing with tongs, until kale is wilted and water has evaporated, adding more water while cooking, if needed. Season to taste with salt and black pepper.

  3. Bring medium saucepan of water to a low simmer, and add vinegar. Crack each egg into ramekin, then gently slide egg into water. Cook, without stirring, until egg whites are set, but yolks are still runny, occasionally using spoon to turn eggs over. Remove eggs from water with slotted spoon, and set on paper towels to drain.

  4. When teff is done, whisk in butter and Truffle, Parmesan & Black Garlic Seasoning. Taste and adjust seasoning with salt, if desired.

  5. Plate teff topped with kale, poached egg and shaved Parmesan. Sprinkle egg with pinch of salt and black pepper. Serve immediately, as teff will set up as it cools.