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Seeded Polenta Teff Fries

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Serves:

4-6 people

Author:

Photos:

Serves:

4-6 people

Indulge in the crispy and flavorful Seeded Polenta Teff Fries. These fries, made with teff flour, are naturally gluten-free and packed with the nutty flavor of teff and a mix of seeds. Teff provides essential amino acids and 7 grams of protein per serving. The nutty flavor of teff and the crunch of the seeds create a delicious and nutritious snack or side dish.

A quick and simple addition to any snack, lunch, or dinner! These crunchy, savory goodies are even better when dipped in aioli, marinara, or a tangy yogurt herb sauce!

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Ingredients

Maskal Teff Grain

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  • 1 ½ cup water
  • ½ cup Maskal Teff brown grain
  • ½ cup polenta
  • 2 tablespoons extra virgin olive oil, plus more for coating the baking sheet
  • sea salt
  • 1 tablespoon combination of any of the following seeds, divided: brown mustard, fennel, sesame, cumin, or nigella

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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Teff is an ancient grain native to Ethiopia and Eritrea. Explore our website to learn more about teff. Learn how to make traditional injera or discover 100s of  teff recipes from breakfasts to desserts.

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