Give your salad a boost of flavor and texture with our Polenta Croutons! Prep the polenta on the stove top with fresh cracked pepper, a bit of butter and gruyere cheese. Once it cools, slice it into small bite-sized pieces, toss in olive oil and bread crumbs, then bake until crispy and golden. These irresistible bites are crisp on the outside and tender on the inside. Serve warm or at room temperature atop your favorite salad.
Line an 8 x 8-inch pan with nonstick spray or a light coat of olive oil.
Whisk together water, butter, polenta, salt and spices in a medium pot over high heat. Bring to a boil, then reduce to low. Loosely cover with lid to avoid splattering and stir occasionally for 20 minutes, until thick.
Stir grated cheese into the polenta, then pour into the prepared pan. Smooth the top, cover and chill for 2 hours or overnight.
Preheat the oven to 425°F and line a sheet pan with parchment paper.
Unmold the polenta and slice into 1-inch squares. In a large bowl, gently toss chilled polenta cubes with olive oil to coat. Add bread crumbs and toss again until evenly coated.
Bake for 15 minutes. Serve warm or cooled atop your favorite salad as a crunchy, savory crouton.
