TEFF POLENTA CROUTONS OR CAKES
One of the things I like most about teff is the texture of the tiny grains. This is particularly nice when you cut up stiff teff polenta into rounds or squares and fry them in oil. The surface browns beautifully and the little round grains on the surface become toasty and crunchy while the centers remain soft. I serve thin slices with salads, or in place of a cracker, topped with something. The thicker cakes can be used the same way you would use the softer teff polenta, drizzled with oil, topped with a sauce or a vegetable dish, or sprinkled with Parmesan, feta or blue cheese. They can serve as a side dish or at the center of the plate or bowl.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, appetizer, side dish
Time 15m
Yield Serves 6
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 2 grams, Carbohydrate 60 grams, Fat 2 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 1 gram
POLENTA CROUTONS
These crispy baked polenta croutons are a delicious topping to add to your favorite soup or salad! With just a few simple ingredients, these delicious croutons can be made in minutes!
Provided by Liz Thomson
Categories Side Dish
Time 45m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 59 calories, Sugar 0 g, Sodium 529.7 mg, Fat 3 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 7 g, Fiber 0.4 g, Protein 1.5 g, Cholesterol 3.2 mg
GREENS WITH POLENTA CROUTONS
Provided by Valerie Bertinelli
Categories side-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 14
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.
POLENTA CROUTONS
Provided by Martha Stewart
Number Of Ingredients 2
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.
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- In a medium pot, heat oil over medium heat. Add shallot and saute until fragrant and deeply golden. Add water, teff, salt, spices and whisk until smooth. Bring to a boil. Reduce heat to medium-low, cover and cook 15 minutes, or until teff is tender (yet still intact) and when stirred has a consistency of a thick porridge.
- Grease an 8×8 inch baking dish with olive oil. Give teff a good stir and pour into the baking dish. Using an oiled spatula, smooth the top. Let this cool and place into the fridge until it sets up and is firm, about 4 hours (or overnight). If making ahead see notes.
- Once teff is cooled and firm, cut into four squares. Remove cakes, then cut each into two triangles. ( See notes, for appetizer version.)
- Pan fry the teff cakes in a skillet, with a little oil, over medium heat, until crispy and heated through, about 5-6 minutes on each side. Place in a warm oven if you like. (Alternately you can bake these on a greased, parchment-lined sheet pan– 20 mins @400F . Brush the tops with olive oil. )
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