RECOVERED RECIPE (Polenta Croutons, originally posted August 8, 2024) –
As many of you know, I lost the prior eleven months of melinmac cooks posts in September 2024, and I’m now trying to rebuild what I’ve lost. This is one of those posts. Luckily I saved all of the pictures on my hard drive, but the content of the lost posts, including recipes, were not recoverable. At this point I’m not trying to recreate anything more than the recipes with pictures. Hopefully I’ll build it all back over time. Thanks for being here!
Polenta Croutons
Equipment
- medium saucepan
- small baking dish with square sides
- foil-lined baking sheet
Ingredients
- 3 cups water
- 2 Tbsp butter
- 1 cup polenta
- 2 tsp kosher Salt
- 1 tsp garlic powder
- ½ tsp 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 cheese 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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