Baked Polenta Croutons are great to eat alone as a snack or they add the perfect delicious crisp to your favorite green salad.
Polenta is one of my favorite things to make. Not only because it is simply delicious and easy to make, but also because you can mix up the flavors each time you make it (think cheeses, herbs, milk, cream). Click HERE to see my basic polenta recipe.
I'm trying something new today - printable version of this recipe is at bottom.
Baked Polenta Croutons:
2 cups chicken broth
1 cup milk
3/4 cup yellow cornmeal
1 tablespoon parsley
1 tablespoon butter
1 cup shredded monterey jack cheese
Bring chicken broth and milk to a boil.
Whisk in cornmeal.
Cook until it thickens (just a few minutes).
If it becomes to thick and hard to whisk, add a little more milk.
Stir until combined.
Spread it into a buttered 9x13 glass dish and allow it to cool.
After it has cooled, use a butter knife to cut the polenta into bite sized pieces.
I like how the parsley adds flecks of color to the yellow corn meal...so pretty.
Arrange them onto a parchment lined baking sheet. Spread them apart so they bake evenly.
Bake at 400 degrees F for 45 - 55 minutes, or until golden brown.
They will be crunchy on the outside and moist on the inside.