Italian Herb and Parmesan Polenta Croutons
A lightly seasoned crouton made from cornmeal that's an easy, gluten free way to top your salads.
Serves: 4
  • ½ cup cornmeal or polenta
  • 1½ cups water
  • ½ teaspoon kosher salt
  • 2 Tablespoons grated parmesan cheese
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Italian seasoning
  1. Whisk the cornmeal, water, and salt together in a medium saucepan, and place over medium to medium-high heat.
  2. Bring to a boil, then cook, stirring almost constantly, for 15-20 minutes, or until the polenta is thick and sticky.
  3. Stir in the cheese, garlic powder, and Italian seasoning.
  4. Remove the polenta from the pot and place onto plastic wrap or in a baking dish sprayed with olive oil or cooking spray.
  5. Shape into a rectangle, about ½ in. thick, wrap in plastic wrap, and place in the refrigerator until cooled.
  6. Preheat your oven to 450°F.
  7. 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.
  8. Bake for 25-30 minutes, turning every 8-10 minutes, until browned and crispy.
  9. Serve over your favorite salad.
Recipe by Cupcakes & Kale Chips at