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
Ingredients
- 3 1/2 cups water
- 1 cup polenta
- 1 teaspoon fine salt
- 1 tablespoon rosemary
- 1 tablespoon olive oil
- Coarse salt
- Pepper
Instructions
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In medium pot, bring water to boil.
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Pour in polenta, whisking constantly.
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Add salt and rosemary, then continue to stir as polenta cooks. Polenta is ready when cornmeal is tender and mixture is thick (about 15 minutes).
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Transfer polenta to baking sheet lined with parchment paper, using offset spatula to smooth out.
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When polenta has cooled somewhat, transfer to refrigerator and allow to firm for 2 hours.
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Preheat oven to 400 degrees F.
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Remove polenta from fridge and cut into 3/4-inch squares.
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Transfer to baking sheet lined with fresh sheet of parchment.
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Brush squares with olive oil and sprinkle with coarse salt and pepper.
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Bake until crispy and golden brown (about 25-30 minutes).
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Remove from oven.
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Once cool enough to touch, use as garnish in salads or soups, or just have as snack!