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.  

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Servings: 6


  • 3 1/2 cups water
  • 1 cup polenta
  • 1 teaspoon fine salt
  • 1 tablespoon rosemary
  • 1 tablespoon olive oil
  • Coarse salt
  • Pepper


  1. In a medium pot, bring water to a boil.

  2. Pour in polenta, whisking constantly.

  3. 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).

  4. Transfer polenta to a baking sheet lined with parchment paper, using an offset spatula to smooth out.

  5. When polenta has cooled somewhat, transfer to refrigerator and allow to firm for 2 hours.

  6. Preheat oven to 400 degrees F.

  7. Remove polenta from the fridge and cut into 3/4-inch squares.

  8. Transfer to a baking sheet lined with a fresh sheet of parchment.

  9. Brush squares with olive oil and sprinkle with coarse salt and pepper.

  10. Bake until crispy and golden brown (about 25-30 minutes).

  11. Remove from oven.

  12. Once cool enough to touch, use as garnish in salads or soups, or just have as a snack!

Bon appétit!

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