Teff Polenta Croutons Or Cakes Recipes

POLENTA CROUTONS

Steps:

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper and set aside.
• Slice the tube of polenta into quarters, length-wise. Then slice the quartered logs into 1/2″ pieces.
• Place the chopped polenta into a large bowl and drizzle with olive oil, garlic powder, Parmesan cheese, salt, and pepper.
• Spread the polenta onto the baking sheet. Be sure the polenta is in a single layer.
• Bake for 35-40 minutes, turning once halfway through baking. Bake until golden brown and crispy.

GREENS WITH POLENTA CROUTONS

Steps:

• For the polenta: Coat a 9- by 13-inch baking dish with a thin coat of olive oil.
• Combine 4 cups water and 2 teaspoons salt in a medium saucepan and bring to a boil over high heat. Slowly add the polenta, whisking constantly. Reduce the heat to low, bringing the polenta to a simmer, and cook, stirring occasionally, until thick, 5 to 8 minutes. Turn off the heat and stir in the butter, cheese and rosemary. Pour the polenta into the prepared dish and cool completely until firm.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a nonstick silicone liner.
• Unmold the polenta, cut into 1-inch squares and place on the prepared baking sheet. Bake until crisp and golden, about 1 hour.
• For the salad: Meanwhile, whisk together the vinegar and Dijon in a small bowl along with some salt and pepper. Add the oil in a thin stream, whisking constantly. Toss the greens with the dressing in a large salad bowl. Add the tomatoes, cranberries, and Roquefort and toss again. Arrange the salad on a large serving platter or individual plates. Top with half the croutons and serve immediately. Reserve the remaining croutons for another use in an airtight container in the refrigerator for up to two days.

TEFF POLENTA CROUTONS OR CAKES

Steps:

• 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.
• 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.

TEFF POLENTA WITH TOASTED HAZELNUT OIL

Steps:

• 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.
• Immediately pour in water and remove from heat. Soak at room temperature for 3 to 4 hours, or refrigerate overnight.
• 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.
• 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.

POLENTA CROUTONS

Steps:

• Prepare polenta or use leftover polenta from another meal. Bring 3 cups of water to a boil in a heavy large saucepan. Add salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 12 to 15 minutes. Turn off the heat. Lightly spray a pyrex 13x9 dish with cooking spray. Transfer the hot polenta to the prepared baking dish, spreading evenly. Refrigerate until cold and firm, about 2 hours. To make the croutons: Preheat oven to 300 F. Cut the polenta into 3/4-inch cubes. Pat the polenta cubes dry with paper towels. Spread cubes out on a large baking sheet and spray with cooking spray. Bake in oven for about 30 minutes until croutons become hard and crispy. Serve in soup or salad as desired or eat as a snack. Cut our polenta into small squares. Place in preheated 300 degree oven and bake for at least an hour until browned and crunchy. Store in airtight container.

POLENTA CROUTONS

Steps:

• Line a flat baking tin with non-stick baking parchment or olive oil.
• Cook the polenta according to packet instructions.
• When it is done, stir in the Parmesan, dried herbs, butter, salt and pepper, making sure that it is adequately seasoned.
• While still hot, pour it out evenly to make a thin even layer, smoothing it out with the back of a wooden spoon or palate knife.
• Leave to cool completely, so that it is firm.
• Cut it with a small round pastry cutter (2inches/5cm).
• Place the polenta croutons in a sealed container in the refrigerator until ready to serve.

POLENTA CROUTONS

Steps:

• Cut cold polenta into 1/2-inch squares. Saute in a nonstick skillet with a little butter over medium heat, turning occasionally, until crisp and golden brown.