Teff’s characteristic sweetness makes it a natural for this breakfast porridge, and I love using coconut chips for the added texture. Bob’s Red Mill sent me teff to use in developing this recipe.
Add the water, teff, coconut, cocoa, 1 tablespoon of the maple syrup, and the salt to a large heavy saucepan, whisking to combine and bring to a boil. Decrease the heat to maintain a simmer, cover, and cook until the liquid is absorbed and the grains are tender, 15 to 20 minutes.
You have to stir a few times with a wooden spoon, vigorously and scraping the bottom, especially after 8 minutes or so, because teff has a tendency to become sticky. Any lumps will dissolve with good stirring. If the pan runs dry, just add a few tablespoons of water and stir well.
To finish, stir in the butter and the remaining tablespoon maple syrup. Divide between 4 to 6 serving bowls. Sprinkle with fresh berries and more coconut chips if you like. Serve warm, passing maple syrup at the table.
I like adding any remaining teff polenta to a lightly oiled 9 x 4-inch loaf pan. Allow to cool, cover with plastic wrap, and chill until firm, at least 2 hours. Loosen all around, with a thin-bladed knife; carefully turn over and invert the firm loaf onto a cutting board. Cut into slices, then further into triangles, or “fingers” and fry, preferably in unsalted butter.