On a whim at the natural foods store, I bought a bag of teff, figuring I'd use it like flax seed in bread, two or three tablespoons full tossed in to a multigrain dough. Got back to the office and was perusing other potential recipes; found one for a "polenta" style teff porridge that looked good. Any other ideas out there? I can't do injera, as it's the whole (albeit tiny) grain and not teff flour. I'm anxious to try this new (to me) grain!
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
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