Sheet-Pan Tofu With Corn and Chiles
Teff Polenta With Toasted Hazelnut Oil
- Total Time
- 1 hour 10 minutes (mostly unsupervised), plus 4 to 24 hours for soaking
- Rating
- Notes
- Read community notes
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Ingredients
- 1cup teff
- 4cups water or stock (chicken, vegetable or garlic)
- 1teaspoon salt (more or less to taste)
- 1chipotle chile, seeded and finely chopped, or ½ to ¾ teaspoon chipotle chilipowder (optional)
- 2tablespoons toasted hazelnut oil
Preparation
- Step 1
Heat a heavy, medium size wide-bottomed saucepan over medium-high heat and add teff. Shake pan and allow teff to toast until it begins to pop and smell toasty, 3 to 5 minutes.
- Step 2
Immediately pour in water and remove from heat. Soak at room temperature for 3 to 4 hours, or refrigerate overnight.
- Step 3
Preheat oven to 350 degrees. Place a 2-quart baking dish on your stovetop. Return saucepan with teff to stove and bring to a boil, stirring often with a whisk so that the seeds don’t clump. When mixture comes to a boil add salt and chipotle, stir once and pour into baking dish. Use a rubber spatula to scrape out any teff that adheres to the saucepan.
- Step 4
Place baking dish in oven (set on a cookie sheet if you wish, for easier handling). Bake 50 minutes, stirring with a whisk every 15 to 20 minutes. After 50 minutes whisk in 1 tablespoon of the hazelnut oil and return to oven for another 10 minutes, unless mixture is already stiff. Once teff is smooth, with no more liquid visible in the pan, serve at once, drizzling a small amount of the remaining oil over each serving.
- Advance preparation: Teff will stiffen up very quickly so if serving like soft polenta, serve right away. Or allow to stiffen and keep for 3 to 4 days in the refrigerator. Slice and sear in oil or grill.
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Private Notes
Cooking Notes
This is so awesome - best eaten warm right out of the oven though, pouring the then still creamy mixture over a piece of dark or milk chocolate. Stir and enjoy with the molten chocolate...
What an astonishing dish. Warm, toasty, dark, nutty, and a wonderful toothsome texture. I used chicken broth. Served with a chunk of soft cheese, spicy chili oil and a spoonful of tangy yogurt. First try with teff. If I see it again at the store, I'll keep cooking this for sure. Other ideas for things to do with teff?
This is so awesome - best eaten warm right out of the oven though, pouring the then still creamy mixture over a piece of dark or milk chocolate. Stir and enjoy with the molten chocolate...
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