Teff Polenta Pizza Stacks - alive magazine

Name: Teff Polenta Pizza Stacks - alive magazine
Ingredients: 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

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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…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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