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Add something crunchy, flavorful, and gluten free to your salads with these Polenta Croutons. Seasoned with garlic powder and Italian herbs, plus the saltiness of Parmesan cheese, you’ll be sprinkling them over every bowl of leafy greens you toss together!
Delicious Details
- Cuisine Inspiration: Italian
- Primary Cooking Method: Stovetop, Oven
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
Polenta Croutons – Salad Topping with a Twist!
The best salads have a variety of flavors and textures, with that crunch coming from croutons. So, how about a twist on the usual bits of bread? It’s time to try polenta croutons!
I originally made these as a naturally gluten free option for my Chicken Caesar Salad recipe, but they are good on everything from a simple tossed side salad to a hearty Chicken Cobb Salad. Start with cornmeal, season, and simmer till thick, then cut it into cubes and bake till crispy and golden on the outside. Here’s why you will love them…
- Better than the original. Let’s be honest, regular croutons are kind of hard and sometimes stale-tasting. While these polenta croutons are crisp on the outside, they have a little give in the middle so you get texture without chewing on rock-hard bits.
- Versatile. I keep my seasoning pretty classic here, but you can change up the herbs, spices, and cheese to match your salad. I even give you some ideas below.
- Naturally gluten free. Yes, I already mentioned this, but instead of paying a premium for gluten free croutons, you can make these using cornmeal!
Recipe Ingredients
Here’s a quick rundown of what you’ll need to make these polenta croutons. This recipe has classic Italian herbs and parmesan, but keep reading for some different flavor combinations you can try once you learn the basic technique. Scroll to the recipe card for the full amounts and step-by-step instructions.
- Cornmeal or polenta. Cornmeal itself is naturally gluten free, but be sure to read labels and packages closely, especially if you have celiac disease or are highly sensitive to cross-contamination, since some are manufactured and processed in facilities that handle wheat. I usually use Arrowhead Mills or Bob’s Red Mill.
- Water. For extra flavor, feel free to use chicken or vegetable broth.
- Parmesan cheese. Omit or use vegan cheese for a dairy free option.
- Seasonings. A combination of salt, garlic powder, and Italian seasoning adds flavor to the polenta.
Tips and Variations
- Cook and chill fully. Cooking the cornmeal long enough to get it thick and sticky is key to being able to form firm cubes. See my recipe for Baked Polenta for more details. You’ll also want to chill is completely, as this allows the cornmeal to fully absorb all the liquid so it cuts easily.
- Bake till crispy. You want to make sure you achieve the golden and crisp exterior so that they dry out enough.
- Try different flavors. Some tasty combos are cheddar and smoked paprika, Monterey Jack and chili powder, Swiss cheese and dill, or white cheddar and thyme. Use the same amount of cheese, and season to taste. Or just keep the flavors neutral with salt and pepper.
- Store, but not too long. The polenta croutons will absorb moisture over time. So you can keep them in an airtight container at room temperature for a day or two, but after that, they may start getting spongy.
Serving Suggestions
Try polenta croutons on these salads…
Polenta Croutons
Ingredients
- 1/2 cup cornmeal or polenta
- 1 1/2 cups water
- 1/2 teaspoon kosher salt
- 2 Tablespoons grated parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
Instructions
- Whisk 1/2 cup cornmeal1 1/2 cups water, and 1/2 teaspoon kosher salt together in a medium saucepan, and place over medium- to medium-high heat.
- Bring to a boil, then cook, stirring almost constantly, for 15-20 minutes, or until the polenta is very thick and sticky.
- Stir in 2 Tablespoons grated parmesan cheese, 1/4 teaspoon garlic powder, and 1/4 teaspoon Italian seasoning.
- Remove the polenta from the pot and place onto plastic wrap or in a baking dish sprayed with olive oil or cooking spray.
- Shape into a rectangle, about 1/2 in. thick, wrap in plastic wrap, and place in the refrigerator until cooled.
- Preheat your oven to 450°F.
- Cut the polenta into 1/2 inch cubes and place in a single layer, not touching, on a baking sheet coated with olive oil or cooking spray. Spray some more olive oil or cooking spray over the cubes.
- Bake for 25-30 minutes, turning every 8-10 minutes, until browned and crispy.
- Serve over your favorite salad.
Did you make this?
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Thanks for the recipe! Just wondering how long these last for? And what is the best way to store them?
I just keep them in an airtight container, but you’ll want to eat them within a day or two. They do start to get a little soft, but you can still eat them.
Croutons are the best and yours look like the best of the best! Polenta? Amazing. Thanks, Brianne for sharing with us at Funtastic Friday!
I love croutons and will eat them straight. No salad needed 😉 Thank you for sharing at Merry Monday!
How many calories are in these? Thank you
I’m sorry, I don’t have calorie counts, but you can plug the ingredients into an online calorie counter.
I’m assuming this meant 15-20 seconds while cooking the cornmeal? Mine went thick and sticky almost immediately upon boiling.
Perhaps you used fine cornmeal or quick-cooking polenta? That would cook much quicker. It does thicken pretty quickly, but to make it stiff, you still have to cook it longer to evaporate off some liquid.
Croutons made with polenta?! I love it! I never would have thought of that. Croutons are seriously my favorite part of the salad. Much better than lettuce. 🙂
I’ve been trying to think outside the box a bit with the gluten-free stuff, to use “real” food, and not just prepackaged gluten-free stuff.
YUM! I wanted to let you know I’ve nominated you for a BRAND NEW blog award The Food Stories Award for Excellence in Storytelling (http://foodstoriesblog.com/food-stories-award/)
You are so sweet! Thank you!!
I love croutons!!! I have done polenta croutons for soups but i usually stick with bread croutons for salad. I’ll have to try this!
With the wheat allergy, I try to stay away from bread croutons, so usually just skip them altogether. This was such an awesome alternative. Not quite as crunchy, but still good.
Yum! I love croutons. I eat them like potato chips.
I’ve nominated you for the One Lovely Blog award. See it here: http://treatstrinkets.blogspot.com/2012/05/dark-chocolate-dreams-cupcakes.html#
Aww, thanks! You are too sweet!