CROUTONS****Crispy Polenta Croutons

By Unblond1

Ingredients

• 1 small tube Aurora polenta, cut into 1" cubes or larger (depending on desired use)
• 2 tablespoons EVOO
• salt and pepper to taste
• 30 grams finely grated fresh parmigiano reggiano, optional

Details

Servings 8

Preparation

Step 1

Heat oven to 450. Line a baking sheet with parchment and toss the croutons with the with olive oil and sprinkle with salt and pepper. Bake until crispy and golden - about 40 minutes - turning every ten.

Remove to a paper-towel lined plate and with parm while hot, if using.

Once cool, store refrigerated in an air-tight container. n.b. I put them into a ziplock container and when I went to use them the following day, they were soft and chewy, no longer crisp. Leave on paper towels until using, I guess?

(Do NOT try to fry these - the first time I made them, I wasted 20 minutes and they were still mushy and wound up in the trash!)

8 Servings

Calories 69.6
Total Fat 2.7 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.2 g
Cholesterol 2.1 mg
Sodium 226.5 mg
Potassium 0.0 mg
Total Carbohydrate 10.7 g
Dietary Fiber 0.4 g
Sugars 0.9 g
Protein 1.7 g