Polenta & Rosemary Croutons
Polenta & Rosemary Croutons
These polenta and rosemary croutons are definitely a must-have around the house. They go great in salads or soups, and my kids even like to snack on them instead of popcorn while watching movies.
Ingredients
- 3 1/2 cups water
- 1 cup polenta
- 1 teaspoon fine salt
- 1 tablespoon rosemary
- 1 tablespoon olive oil
- Coarse salt
- Pepper
Instructions
- In a medium pot, bring water to a boil.
- Pour in polenta, whisking constantly.
- Add salt and rosemary, then continue to stir as the polenta cooks. Polenta is ready when the cornmeal is tender and the mixture is thick (about 15 minutes).
- Transfer polenta to a baking sheet lined with parchment paper, using an offset spatula to smooth out.
- When polenta has cooled somewhat, transfer to refrigerator and allow to firm for 2 hours.
- Preheat oven to 400 degrees F.
- Remove polenta from the fridge and cut into 3/4-inch squares.
- Transfer to a baking sheet lined with a fresh sheet of parchment.
- Brush squares with olive oil and sprinkle with coarse salt and pepper.
- Bake until crispy and golden brown (about 25-30 minutes).
- Remove from oven.
- Once cool enough to touch, use as garnish in salads or soups, or just have as a snack!
Carrot Ginger Broccoli Soup Recipe | Veggiecurean
[…] dinner that can be on the table in just under an hour. Flavorful and slightly buttery polenta croutons are the perfect crispy accompaniment to this creamy […]
Easy Jerusalem Artichoke Recipe - Sunchoke Soup - Veggiecurean
[…] If you’re in a rush, leave out the sunchoke chips and roasted chickpeas and just make the soup and serve with rosemary croutons instead. […]