Description
Crispy Baked Parmesan Polenta Croutons to Elevate Your Salad
Ingredients
Scale
- 1/2 cup cornmeal or polenta
- 1 1/2 cups water
- 1/2 teaspoon kosher salt
- 2 tablespoons grated parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
Instructions
- In a medium saucepan, combine 1/2 cup cornmeal, 1 1/2 cups water, and 1/2 teaspoon kosher salt. Place it over medium heat.
- Bring the mixture to a boil. Stir frequently for 15-20 minutes until very thick and sticky.
- Mix in 2 tablespoons of grated parmesan, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of Italian seasoning. Stir until the cheese is melted.
- Transfer the polenta onto a sheet of plastic wrap or into a greased baking dish. Shape into a rectangle about 1/2 inch thick. Wrap in plastic wrap and refrigerate until firm, about 15-20 minutes.
- Preheat your oven to 450°F.
- After chilling, cut the polenta block into 1/2 inch cubes. Arrange the cubes in a single layer on a baking sheet coated with olive oil or cooking spray.
- Bake for 25-30 minutes, turning every 8-10 minutes until golden brown and crispy.
- Serve the croutons over your favorite salad or as a snack.
Notes
- Store leftover croutons in an airtight container.
- Experiment with different seasonings to customize the flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 5 mg
Keywords: Baked Parmesan Polenta Croutons