CROUTONS - Cheese & Herb Polenta Croutons

By Unblond1

Ingredients

• 1 teaspoon kosher salt
• 1/2 cup instant polenta (yellow or white)
• 1/2 tablespoon unsalted butter
• 1/4 cup (30 grams) grated Parmigiano-Reggiano
• 1 teaspoon finely chopped fresh oregano or rosemary (leaves only)

Details

Servings 6

Preparation

Step 1

Coat a baking dish with a thin coat of olive oil.

In a medium saucepan, add 2 cups water and the salt and bring to a boil over high heat. Slowly add the polenta, whisking constantly. Reduce the heat to low, bringing the polenta to a simmer, and cook, stirring occasionally, until thick, about 5 minutes. Turn off the heat and stir in the butter, cheese, and herbs. Cool by pouring the polenta into the prepared dish and cool completely until firm.

To make the croutons, preheat the oven to 400˚F.

Line a baking sheet with parchment paper. Unmold the polenta and cut into 12 to 16 equal squares or rectangles. Bake until crisp and golden, about 1 hour and allow to cool to room temperature.

Serve square polenta croutons in a green salad or rectangular ones as an appetizer with a side of blue cheese dressing for dipping.

Nutrition Facts - 6 Servings

Calories 95.4
Total Fat 2.5 g
Saturated Fat 1.6 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 6.7 mg
Sodium 33.3 mg
Potassium 0.0 mg
Total Carbohydrate 15.3 g
Dietary Fiber 0.7 g
Sugars 0.0 g
Protein 3.0 g