Creamy Gorgonzola Teff With Herb-Roasted Tomatoes
- 1 1/2 cups unsalted chicken stock
- 1 1/2 cups 2% milk
- 1 cup uncooked teff
- 1/2 teaspoon kosher salt
- 2 ounces crumbled Gorgonzola cheese
- 1/4 cup fat-free sour cream
- 1/4 teaspoon black pepper
- 1/4 cup oven-roasted cherry tomatoes
- Fresh thyme
- Combine chicken stock and milk in a medium saucepan; bring to a boil. Stir in teff and salt. Cover and simmer 20 minutes or until liquid is absorbed, stirring occasionally. Remove pan from heat; stir in crumbled Gorgonzola, sour cream, and pepper. Divide teff mixture evenly among 6 plates. Top each with tomatoes; sprinkle with fresh thyme.
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milk, teff, kosher salt, gorgonzola cheese, sour cream, black pepper, tomatoes, thyme
Taken from www.myrecipes.com/recipe/gorgonzola-teff-roasted-tomatoes (may not work)