Teff Polenta With Toasted Hazelnut Oil Recipes

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.

TOASTED HERBED POLENTA

Steps:

• Combine the milk, water, salt and cornmeal in a 2 or 3 quart heavy bottomed saucepan. Stir with a fork to eliminate lumps. Heat just to a boil (but without scorching). Reduce heat to low and simmer for 25 minutes, stirring occasionally with a wooden spoon. If, near the end of cooking, the polenta is becoming to thick and heavy to stir, add 1 or more tablespoons cold water to loosen the mixture enough to be able to stir it and maintain a creamy consistency..
• Remove from the heat. Add butter, 1/4 cup Parmesan, and the herbs, and stir quickly to incorporate. Pour the still-hot polenta into a buttered cake pan and smooth evenly with a spatula. Cool thoroughly until firm before cutting into serving portions. If prepared ahead of time, the polenta can be covered and refrigerated, uncut, for several hours or overnight.
• To toast the polenta, turn it out of the pan and cut into the desired serving size and shape. Place the pieces on a sheet pan, sprinkle with remaining Parmesan and place in a 375 degree oven for 10 minutes. If the top has not browned sufficiently, toast under the broiler briefly before serving.

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

Steps:

• 1. Bring the water to boil in a teakettle or small pot. 2. Heat the oil in a medium-sized skillet over medium heat. Add the garlic and onions, and sauté, stirring occasionally for 5 minutes, or until the garlic is fragrant and the onions begin to soften. 3. Add the peppers to the skillet, and sauté for 2 minutes, then stir in the teff. Add the boiling water and salt, and bring the ingredients to a boil. Stir in the tomatoes and basil. 4. Reduce the heat to low, and simmer covered for 10 to 15 minutes, stirring occasionally, until the teff is soft and most or all of the water is absorbed. Adjust the seasonings, if desired. 5. Transfer the mixture to an unoiled 9-inch pie plate, and let cool for about 30 minutes. 6. Slice into wedges and serve. FYI . . . Nutrient-rich teff is low in fat and high in fiber. An eight-ounce serving contains 32 percent of the Recom - mended Daily Allowance of calcium and 80 percent of iron, which is why I've nicknamed teff "the women's grain."

OVEN POLENTA WITH ROASTED MUSHROOMS AND THYME

Steps:

• Place racks in upper and lower thirds of oven; preheat to 325°F. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.
• Bring 4 1/2 cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add butter and a generous pinch of kosher salt and whisk to melt butter. Gradually add polenta, whisking constantly. Return mixture to a boil, immediately cover pot, and transfer to lower rack in oven. Bake polenta, shaking baking sheet with mushrooms occasionally, until polenta is tender, 25-30 minutes.
• Remove polenta from oven. Crank up oven temperature as high as it will go (but don't broil). Continue to cook mushrooms until crisp around the edges, 5-10 minutes longer.
• Meanwhile, carefully uncover polenta and whisk vigorously, scraping bottom of pan, until polenta is smooth and thick. Gradually add 4 oz. Parmesan, whisking constantly until melted and incorporated; taste and season with more kosher salt and pepper. Cover and keep warm over low heat while mushrooms finish roasting.
• Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly.
• Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan.