Teff Polenta With Toasted Hazelnut Oil
Teff Polenta Croutons or Cakes
- Total Time
- 15 to 30 minutes, depending on how many pieces you are frying and the size of your pan
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 1batch teff polenta
- Olive oil as needed (or use a more neutral oil like grapeseed or peanut oil)
- Topping of your choice (optional)
Preparation
- Step 1
Make teff polenta as directed. Line a sheet pan, bread pan or baking dish with plastic wrap and spoon polenta on top. Press out to desired thickness and cover with plastic. Allow to stiffen completely, in the refrigerator if not using within the hour. You can also spread the polenta into a thin layer on the plastic on your work surface, cover with another sheet of plastic and gently roll over it with a rolling pin. Allow to cool and stiffen.
- Step 2
Use a cookie cutter to cut rounds of polenta, or just cut into squares. Heat a heavy well-seasoned or nonstick frying pan over medium-high heat and add enough oil to coat well. Brown polenta pieces on both sides in oil. This doesn’t take more than about a minute on each side. Each side should be crisp and brown. If the pieces are thicker cakes, turn down temperature a little so that they can heat through without burning. Remove to rack to drain. Serve hot or warm, or allow to cool and crumble into salads. They reheat nicely: place on a baking sheet in the oven at 325 degrees for 20 minutes.
- Advance preparation: The polenta keeps for 3 or 4 days in the refrigerator and the fried croutons and cakes will also keep for a few days. See instructions above for reheating.
Similar Recipes
Polenta With Parmesan and Olive Oil-Fried Eggs
Crispy Polenta Medallions
Sheet-Pan Tofu With Corn and Chiles
Basic Polenta
Chopped Salad With Chickpeas, Feta and Avocado
Corn Polenta With Baked Eggs
Cheesy Breakfast Egg and Polenta Casserole
Oven-Baked and Microwave Polenta
Parmesan-Crusted Salmon Caesar Salad
Creamy Polenta With Parmesan and Sausage
Polenta With Parmesan and Tomato Sauce
Shrimp With Hot Fennel Sausage and Polenta
Charred Eggplant With Burrata and Fried Capers
Seven-Layer Dip
Herby Polenta With Corn, Eggs and Feta
Parmesan-Crusted Chicken
Teff Carrot Cake
Cheesy Baked Polenta in Tomato Sauce
Grilled Polenta
Private Notes
Cooking Notes
Millet can also be prepared this way and it’s lovely.
Looks really interesting. I wonder if there's a way to incorporate this into a breakfast/brunch dish. Teff eggs benedict?
Advertisement