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Polenta Croutons

Author: melinmac

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

Recipe Adapted from Bob's Red Mill recipe.