Teff Polenta Croutons Or Cakes Recipes

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POLENTA CROUTONS



Polenta Croutons image

Polenta croutons make an exciting canape for any party. The best bit about the canape is that it can be prepared a day or two in advance and simple assembled before serving them. You can add anything you like cheese, salad etc .The croutons can be frozen and simply defrosted for 30 minutes before reheating them.

Provided by Poppy

Categories     Lunch/Snacks

Time 30m

Yield 30 croutons

Number Of Ingredients 5

300 g quick polenta
5 tablespoons freshly grated parmesan cheese
2 tablespoons dried herbs
50 g butter
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 51.7, Fat 1.9, SaturatedFat 1.1, Cholesterol 4.3, Sodium 25.8, Carbohydrate 7.7, Fiber 0.7, Sugar 0.1, Protein 1.1

TEFF POLENTA CROUTONS OR CAKES



Teff Polenta Croutons or Cakes image

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

1 batch teff polenta
Olive oil as needed (or use a more neutral oil like grapeseed or peanut oil)
Topping of your choice (optional)

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

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