Just a quick post for you today, as I wanted to post these separate from tomorrow’s salad. Why? Because they were so good that I would put them on many more kinds of salad, not just the one I’ll be sharing with you. And you could change around (or omit) the seasonings so that it can go with anything you like. Or you could just eat them right off the plate, as The Hubby, The Bug, and I chose to do.
So if you are looking for a gluten-free way to add a little crunch to your salad when croutons are not an option (or probably not very good when made with gluten-free bread, I would imagine), try these. Or, even if you don’t care whether they are gluten free, try them anyway. These are tasty little nuggets. Crispy on the outside, still slightly soft on the inside, and feel and taste less like you are eating stale bread than your traditional crouton.
Do you like croutons on your salad?
- ½ c cornmeal or polenta
- 1½ c water
- ½ t kosher salt
- 2 T grated parmesan cheese
- ¼ t garlic powder
- ¼ t Italian seasoning
- Whisk the cornmeal, water, and 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 thick and sticky.
- Stir in the cheese, garlic powder, and 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 ½ in. thick, wrap in plastic wrap, and place in the refrigerator until cooled.
- Preheat your oven to 450°F.
- Cut the polenta into ½ in. 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.