Polenta Croutons – I should make them more often! Because every time I make them, I savor them. A salad is not a salad is not a salad. If Polenta Croutons are included, your salad will not only be delicious, it will be beautiful , filling, and restaurant-worthy.
This recipe was inspired by the croutons that they used to serve atop the Caesar salad at Max Amore in Glastonbury. The restaurant is no longer there, unfortunately, but the fond memories remain. Memories of all the great conversations I’ve had there with girlfriends after work when I worked in Hartford. And memories of the fantastic food – the arôme de garlique that would hit us when we walked through the door and would welcome us to the table, where we’d enjoy the fried calamari, the Fra Diavolo, and yes, the polenta croutons.
This version includes Parmesan and a sourdough crumb crust that exceeds even the wonderful offering at Max Amore. I sometimes I wish I could go back and relive those days, but I’m happy to have the memories, and I’m happy to have found the inspiration for the recipe for these Polenta Croutons.
Polenta Croutons
Equipment
- medium saucepan
- small baking dish with square sides
- foil-lined baking sheet
Ingredients
- 3 cups water
- 2 T butter
- 1 cup polenta
- 2 t kosher salt
- 1 t garlic powder
- ½ t coarse ground pepper
- ½ cup freshly grated Parmesan
- 1 ½ Tbsp olive oil
- ⅔ cup fine sourdough Bread Crumbs
Instructions
- Cook the polenta – Whisk together water, butter, polenta, salt, garlic powder, and pepper in a medium pot over high heat. Bring to a boil, then reduce to low. Loosely cover with lid to avoid splattering and stir occasionally for 20 minutes, until thick.
- Prep the dish and chill the polenta – Line the pan with parchment paper. Stir grated Parm into the polenta, then pour into the prepared pan. Smooth the top, cover and chill for 2 hours or overnight to let it set up.
- Preheat the oven and prep the polenta croutons – Preheat the oven to 425°F. Unmold the polenta and slice into 1-inch squares. In a large bowl, gently toss chilled polenta cubes with olive oil to coat. Add bread crumbs and toss again until evenly coated. Spread the polenta cubes out on a foil-lined baking sheet, and bake for 15 minutes.
- Serve – Allow to coil slightly. Serve warm or room temperature atop your favorite salad.
Notes
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