WEEKDAYS 1e|12c|p

Polenta Croutons

Michael Symon
|
Servings: 6 to 8
|
easy
|
2+ hr

Turn polenta into croutons with this easy recipe!


  • Ingredients
  • step-by-step directions
Ingredients
Polenta Croutons
  • 4 cups water
  • 1 cup polenta
  • 2 tablespoons unsalted butter
  • 1/2 cup parmesan cheese (freshly grated)
  • 2 teaspoons canola oil (plus more for frying)
  • 1/2 cup parsley leaves
  • kosher salt and freshly ground pepper
Directions
  • In a medium pot, add 4 cups of water and bring to a boil over high heat. Slowly add the polenta, whisking constantly. Season with salt and pepper. Bring to a simmer and reduce heat to medium. Cook for 30 minutes, stirring vigorously every few minutes.
  • Remove from the heat. Add butter and Parmesan cheese and whisk to combine. Season to taste with salt and pepper.
  • Lightly grease a 1/4 baking sheet or dish with olive oil. Line with parchment paper and lightly grease the paper with oil.
  • Transfer polenta to prepared baking sheet. Using a spatula, smooth polenta into an even layer. Refrigerate until completely chilled, 1-2 hours.
  • Once the polenta is chilled and set, remove from the refrigerator. Cut polenta into 1-inch cubes.
  • Fill a large, heavy-bottomed pot with a few inches of oil. Preheat to 360ºF. Working in batches, fry the polenta cubes for 3 minutes, until golden-brown and crisp. Remove to a paper towel-lined plate. Season with salt. Finish with more freshly grated Parmesan and parsley.
  • Tips:
    - Use as a crouton on a salad, if desired!
    - Serve as an appetizer with warm Marinara sauce on the side!
Similar categories: Other Salads

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