I like adding any remaining teff polenta to a lightly oiled 9 x 4-inch loaf pan. Allow to cool, cover with plastic wrap, and chill until firm, at least 2 hours. Loosen all around, with a thin-bladed knife; carefully turn over and invert the firm loaf onto a cutting board. Cut into slices, then further into triangles, or “fingers” and fry, preferably in unsalted butter.