How to Make It
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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