Easy Polenta Croutons Food

EASY POLENTA CROUTONS

Steps:

• Preheat oven to 425F. Line a baking sheet with parchment paper.
• In a bowl, toss cubed polenta, olive oil, salt, pepper and dried thyme until completely covered.
• Place polenta onto the baking sheet in a single layer. Bake at 425 for 45-50 minutes, flipping half way through, or until polenta cubes are browned on both sides. Start checking at the 30 minute mark.

POLENTA CROUTONS

Steps:

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper and set aside.
• Slice the tube of polenta into quarters, length-wise. Then slice the quartered logs into 1/2″ pieces.
• Place the chopped polenta into a large bowl and drizzle with olive oil, garlic powder, Parmesan cheese, salt, and pepper.
• Spread the polenta onto the baking sheet. Be sure the polenta is in a single layer.
• Bake for 35-40 minutes, turning once halfway through baking. Bake until golden brown and crispy.

POLENTA CROUTONS WITH PARMESAN

Steps:

• In a medium pot, bring the water to a boil. Reduce the heat to medium low, and pour in the cornmeal, stirring constantly. Simmer for about 10 minutes, stirring often, until the mixture is thickened. Remove from the heat, and stir in the cayenne, salt, olive oil and black pepper.
• Transfer the polenta to a greased 8X8 baking pan. Spread the polenta evenly with a spatula or knife. Sprinkle with grated Parmesan cheese. Leave to cool.
• Cut the polenta into small cubes. Line a baking sheet with parchment paper. Gently transfer the cubes to the baking sheet. Bake in a 450 degree oven for about 30 minutes, or until the croutons are crisp and golden. You may want to flip the cubes onto their sides part way through the baking time to ensure they brown evenly.

POLENTA CROUTONS

Steps:

• Line a flat baking tin with non-stick baking parchment or olive oil.
• Cook the polenta according to packet instructions.
• When it is done, stir in the Parmesan, dried herbs, butter, salt and pepper, making sure that it is adequately seasoned.
• While still hot, pour it out evenly to make a thin even layer, smoothing it out with the back of a wooden spoon or palate knife.
• Leave to cool completely, so that it is firm.
• Cut it with a small round pastry cutter (2inches/5cm).
• Place the polenta croutons in a sealed container in the refrigerator until ready to serve.

GREENS WITH POLENTA CROUTONS

Steps:

• For the polenta: Coat a 9- by 13-inch baking dish with a thin coat of olive oil.
• Combine 4 cups water and 2 teaspoons salt in a medium saucepan and bring to a boil over high heat. Slowly add the polenta, whisking constantly. Reduce the heat to low, bringing the polenta to a simmer, and cook, stirring occasionally, until thick, 5 to 8 minutes. Turn off the heat and stir in the butter, cheese and rosemary. Pour the polenta into the prepared dish and cool completely until firm.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a nonstick silicone liner.
• Unmold the polenta, cut into 1-inch squares and place on the prepared baking sheet. Bake until crisp and golden, about 1 hour.
• For the salad: Meanwhile, whisk together the vinegar and Dijon in a small bowl along with some salt and pepper. Add the oil in a thin stream, whisking constantly. Toss the greens with the dressing in a large salad bowl. Add the tomatoes, cranberries, and Roquefort and toss again. Arrange the salad on a large serving platter or individual plates. Top with half the croutons and serve immediately. Reserve the remaining croutons for another use in an airtight container in the refrigerator for up to two days.