Teff Polenta With Toasted Hazelnut Oil

• 1 cup teff
• 4 cups water or stock (chicken, vegetable or garlic)
• 1 teaspoon salt (more or less to taste)
• 1 chipotle chile, seeded and finely chopped, or 1/2 to 3/4 teaspoon chipotle chili powder (optional)
• 2 tablespoons toasted hazelnut oil

1. Heat a heavy, medium size wide-bottomed saucepan over medium-high heat and add teff.
2. Shake pan and allow teff to toast until it begins to pop and smell toasty, 3 to 5 minutes.
3. Immediately pour in water and remove from heat.
4. Soak at room temperature for 3 to 4 hours, or refrigerate overnight.
5. Preheat oven to 350 degrees.
6. Place a 2-quart baking dish on your stovetop.
7. Return saucepan with teff to stove and bring to a boil, stirring often with a whisk so that the seeds dont clump.
8. When mixture comes to a boil add salt and chipotle, stir once and pour into baking dish.
9. Use a rubber spatula to scrape out any teff that adheres to the saucepan.
10. Place baking dish in oven (set on a cookie sheet if you wish, for easier handling).
11. Bake 50 minutes, stirring with a whisk every 15 to 20 minutes.
12. After 50 minutes whisk in 1 tablespoon of the hazelnut oil and return to oven for another 10 minutes, unless mixture is already stiff.
13. Once teff is smooth, with no more liquid visible in the pan, serve at once, drizzling a small amount of the remaining oil over each serving.

teff, water, salt, chile, hazelnut oil

Taken from cooking.nytimes.com/recipes/1017123 (may not work)