Anyone who regularly cooks gluten free foods for their family knows that it sure takes a lot more time than just ordering a pizza or stopping by McDonalds on your way home from work. For my family, going gluten free isn't an option but a medical necessity so all of the time put in is worth it.....but it does get exhausting sometimes. So I was very excited to develop an easy, fast way to make croutons. Not as fast as opening a box of Pepperidge Farm Croutons but much faster than making gluten free bread and then making croutons. And so very good.
Plus they are so yummy that I couldn't stop eating them plain! At least 1/4 of them never made it to the salad.
I was inspired by this recipe Polenta Croutons by Learning to Eat Allergy Free The croutons looked and sounded yummy but.....there were a lot of steps...... and I'm tired........ and after making croutons, I still have to make dinner and then pack lunches....you know how it is!
I had bought a package of precooked Ferrara Pronto Polenta a few weeks before and hadn't used it yet. Ta Da! Inspiration! I decided to make croutons out of my precooked polenta and it worked out great.
I laid down some parchment paper on my cookie sheet and then I sliced the polenta and then cut it into small cubes. I drizzled the polenta with olive oil and then seasoned them with salt, pepper, parsley and dried basil. Oh my, so good. They shrink down as the liquid is cooked out of them. Stir them every few minutes so that they cook evenly.
I cooked the Polenta cubes at 400 degrees for 40-50 minutes. The length of time will depend on how big you cut your croutons and how crispy you like them.
We adored the croutons and I had about half a batch left after our dinner, even after my sampling! So I threw the extra in a zip lock baggie in the fridge for a day or two. At our next meal, I threw the remaining croutons back in the oven for a few minutes to crisp them back up. Still yummy and very snackable. Crunch, Crunch, Crunch....what? I shouldn't just eat them by the handful?
Oh so pretty with my father in law's beautiful lettuce fresh out of the garden. These turned out so good that I am going to be on the lookout for an organic precooked polenta so I can make them often.