Teff polenta
Teff polenta is a creamy, porridge-like dish made by cooking teff flour in water or broth, often seasoned and served as a savory base for stews, vegetables, or cheese. It originates from Ethiopia and Eritrea, where teff is a staple grain used to make injera, and has gained popularity globally as a nutritious gluten-free alternative to corn polenta. The dish is simple, versatile, and can be customized with herbs, spices, or toppings.
🍽️ Nutrition at a glance
Teff polenta is a good source of complex carbohydrates and plant-based protein, with a moderate calorie count. It provides key nutrients like iron, calcium, and fiber, making it a balanced and energizing option for a meal.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 7 g |
| Carbs | 36 g |
| Fat | 2 g |
| Fiber | 5 g |
| Sugar | 1 g |
| Sodium | 10 mg |
| Iron | 4.5 mg |
| Calcium | 120 mg |
| Magnesium | 80 mg |
| Phosphorus | 150 mg |
| Potassium | 350 mg |
| Zinc | 2.5 mg |
| Thiamin (B1) | 0.3 mg |
| Manganese | 2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, teff is an ancient grain central to Ethiopian and Eritrean cuisine, and its use in polenta highlights its adaptability beyond traditional flatbreads. Nutritionally, teff is unique for being high in resistant starch, which may support gut health, and it's one of the few grains that's naturally gluten-free and rich in iron.
