In a large high sided pan over medium heat, sauté onion and garlic with oil until fragrant, about 4 minutes. Add teff along with all of the seasonings and cook for another minute stirring constantly.
Add the water to the pan and bring to a boil. Lower the heat and cover. Let simmer for 15-20 minutes or until all of the water is absorbed.
Transfer to an 8x8 baking dish coated with a thin layer of oil and press the mixture into the pan. Allow to cool.
While the teff cools, sauté onion, garlic and beet stems with 1 Tbsp of olive oil over medium heat until fragrant. Add sliced roasted beets and fresh thyme leaves. Allow to cook for 3 minutes stirring frequently. Add the beet greens and cook for another 2-3 minutes until wilted and well combined. Stir in tomatoes and remove from heat.
When the teff has cooled turn over the baking dish and remove the teff cake. Cut into serving sized portions. We like to cut them into triangles.
In a large pan, heat 1 Tbsp of oil over medium high heat. Place slices of teff polenta into the plan and brown each side of the teff cakes for about 2 minutes.
Plate the browned teff cakes and spoon the sauté on top.
Enjoy.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/teff-polenta-with-beet-green-saute/