Polenta Croutons
Makes 2 cups | Prep Time 10 minutes | Cook Time 25 minutes
Bread croutons are so yesterday, but these are a fantastic update, especially if you can’t eat gluten and are normally crouton-deprived. In the old days, I used to stand by the stove stirring polenta forever. Now it’s so much easier, as precooked polenta logs are available in just about any supermarket. Cube ’em; add olive oil, salt, and spices; and toss—then bake. In 25 minutes you have croutons. Best of all, you can make a lot because they freeze and reheat well.
Instructions
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
In a bowl, toss all of the ingredients together until the polenta is well coated. Spread the polenta cubes on the prepared baking sheet, making sure they aren’t touching. Bake for 25 minutes, or until golden brown and crisp on the outside. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
cook’s note: Precooked polenta logs can be found in most grocery stores. I like Trader Joe’s organic polenta and Food Merchants organic traditional polenta.
Reprinted with permission from Clean Soups by Rebecca Katz
Ingredients
9 ounces or 1⁄2 log precooked polenta, cut into 1⁄2-inch cubes (see Cook’s Note)
2 teaspoons extra-virgin olive oil 1 teaspoon sea salt
1⁄2 teaspoon freshly ground pepper
Fresh herbs, such as parsley, thyme, or rosemary (optional), finely chopped