Teff Polenta Fries - Outback Harvest

Boy do I have a treat for you… 

feast your eyes on these Vegan Teff polenta chips and now think with only a few simple ingredients you could be not only feasting your eyes, but also your bellies on them too. 

If you don’t know what Teff is, to give you a short description, it is a grain grown mainly in Ethiopia. When the grain is ground up it becomes Teff flour and this is often used as a substitute for flour in gluten free products. It has a mild nutty flavour and also is home for high levels of protein, calcium, iron and amino acids which means your not only adding in taste but a whole lot of health benefits with each scoop. So next time you’re looking to try something different or after a dish with a note of nuttiness or even wanting to have a gluten free option for either yourself of family and friends, try out Teff flour and grain. Shop now at Outback Harvest for the best quality and premium range of Teff products - Click here.

Teff Polenta Fries 
Serves 3-4
Ingredients:
1 cup of instant polenta
4 cups of water
½ cup of Outback Harvest Ivory Teff Grain
2 tsp of salt
2 tsp of dried parsley, oregano and thyme
2 tbsp of smoky paprika
1 tbsp of vegan butter
2 cloves of garlic, ground

Method:
Bring water and salt to a boil on high heat in a large saucepan. In a bowl mix together polenta and Teff. Add herbs, paprika, butter and garlic to the water and once the aromas begin to be released, add the polenta/teff mix, whisking continuously as you pour slowly. Do not stop whisking, this is important, as otherwise the polenta will clump together. Once the polenta mix has become thick, around 6-7 minutes, remove from the heat.

Line a baking tray with parchment paper or butter and then flour and pour the polenta in, spreading evenly and making flat on the top. Cover with plastic wrap and refrigerate for 1-2 hours. 

Meanwhile preheat oven to 200 degrees Celsius. Remove polenta and cut into thick rectangles. Place on a baking tray with a coat of good quality oil and a sprinkle of thyme. Bake for 15-20 minutes or until golden. Serve hot with homemade tomato sauce of BBQUE honey & mustard sauce.