Name: Baked Parmesan Polenta Croutons Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 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

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Introduction

Baked Parmesan Polenta Croutons are a crispy, flavorful twist on traditional salad toppings. Made from creamy polenta infused with Parmesan and herbs, these croutons add a delightful crunch and cheesy taste to any dish.

A white bowl filled with a generous pile of golden-brown croutons that have a crispy texture and visible seasoning bits, giving them a slightly speckled look. The croutons are cut into small cubes, stacked in layers that rise to a peak in the center. Behind the bowl, a few bright red grape tomatoes add a fresh pop of color, all set on a smooth white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Whisk the cornmeal, water, and kosher salt together in a medium saucepan and place over medium to medium-high heat.
Step 2: Bring the mixture to a boil, then cook, stirring almost constantly, for 15-20 minutes until the polenta is very thick and sticky.
Step 3: Stir in the grated Parmesan cheese, garlic powder, and Italian seasoning until well combined.
Step 4: Remove the polenta from heat and transfer it to plastic wrap or a baking dish coated lightly with olive oil or cooking spray.
Step 5: Shape the polenta into a rectangle about 1/2 inch thick, wrap tightly in plastic wrap, and refrigerate until completely cooled.
Step 6: Preheat the oven to 450°F (230°C).
Step 7: Cut the chilled polenta into 1/2 inch cubes and place them in a single layer on a baking sheet coated with olive oil or cooking spray. Lightly spray the cubes with more olive oil or cooking spray.
Step 8: Bake for 25-30 minutes, turning every 8-10 minutes to ensure even browning, until the croutons are browned and crispy.
Step 9: Remove from the oven and serve over your favorite salad or enjoy as a snack.

Tips & Variations

For extra flavor, sprinkle a little extra Parmesan on top before baking.
Try adding a pinch of chili flakes for a spicy kick.
Use gluten-free cornmeal to keep this recipe gluten-free.
Store leftover croutons in an airtight container to maintain crispness.

Storage

Store baked polenta croutons in an airtight container at room temperature for up to 3 days to keep them crispy. To reheat, place them on a baking sheet and warm in a 350°F oven for 5-7 minutes to restore crunchiness.

How to Serve

The image shows a small white bowl filled with golden-brown croutons, each piece small and cubed with a crunchy texture and some visible herbs. Behind the bowl, there are five bright red grape tomatoes with smooth, shiny skins, placed on a light wooden surface. To the right of the tomatoes, a fresh, crisp leafy green romaine lettuce is partially visible. Towards the left side of the image, a clear mason jar holds a creamy beige dressing, and a shiny silver spoon lies beside the bowl of croutons. The whole scene is set on a light wooden table with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make polenta croutons ahead of time?

Yes, you can prepare and refrigerate the shaped polenta up to a day before baking. Just keep it wrapped tightly to avoid drying out.

Can I use regular cornmeal instead of polenta?

Yes, either cornmeal or polenta works in this recipe, though polenta tends to have a coarser texture which results in a heartier crouton.