2 tablespoons extra virgin olive oil, plus more for coating the baking sheet
1 tablespoon combination of any of the following seeds, divided: brown mustard, fennel, sesame, cumin, or nigella
Bring 1 ½ cup of water to boil in a small to medium sized pot. Add the teff and a pinch of salt to the pot, return to a boil, then reduce the heat to low and simmer for around 20 minutes, stirring frequently, until the teff is too thick to whisk and the individual grains are tender.
Bring another 1 ½ cup of water to boil in another small to medium sized pot. Add the polenta and a pinch of salt, return to a boil, then reduce the heat to low and simmer for around 15 minutes, stirring frequently, until the polenta is too thick to whisk and the individual grains are tender.
Coat a 12 ½ x 9-inch baking sheet with olive oil. Sprinkle half of the seeds in an even layer. Transfer the teff and the polenta to the baking sheet and use an oiled spatula to spread the grains out into a thin even layer, around ⅓ inch thick. Sprinkle the remaining seeds evenly on top and press into the grains with the spatula or your hands. Refrigerate, uncovered, for at least 45 minutes and up to 1 day to firm up.
Remove the cooked grains from the fridge and slice into 4×1-inch slices. Heat 1 -2 tablespoons of oil in a medium skillet over medium heat. Working in batches, pan-fry without stirring for 4-5 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined baking sheet to absorb any excess oil. Serve immediately with your favorite dipping sauce.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.