These polenta croutons are a gluten-free alternative to traditional bread croutons. They’re crispy on the outside, slightly creamy inside, and work perfectly on salads, soups, or as a snack with marinara sauce.
I make these with precooked tube polenta, which takes just minutes to prep. Cube it, toss with olive oil and herbs, then bake until golden. The result is flavorful croutons with a satisfying crunch.
Use them anywhere you’d use regular croutons. They hold up well on salads, add texture to soups, and even work as an appetizer with dipping sauce.
Ingredients
Ingredient Notes
- Polenta – I used pre-cooked tubed polenta for this recipe. Polenta is naturally gluten-free, but always check the label on tubed polenta to confirm nothing additional has been added that contains gluten. Look for plain polenta without added flavors so you can season it yourself. Most grocery stores carry it near the pasta or international foods.
- Olive oil – Helps the polenta cubes brown evenly and develop crisp edges during baking.
- Italian seasoning – Gives that classic crouton flavor. You can also use dried oregano, rosemary, or thyme if that’s what you have.
TIP
Cut the polenta into 1/2-inch cubes. Larger cubes take longer to crisp, smaller ones burn easily.
Recipe FAQs
Yes. Cook polenta according to package directions, pour into a greased 8×8-inch pan, and refrigerate until firm (at least 2 hours). Then cut into cubes and bake as directed.
Yes, flip halfway through baking (around the 25-minute mark) so they brown evenly on all sides.
Storage instructions
Store cooled croutons in an airtight container in the refrigerator for up to 3 days. They lose their crispness when refrigerated, so you’ll need to reheat them before serving.
To reheat, spread them on a baking sheet and bake at 400°F for 10-15 minutes until crispy again. You can also air fry them at 400°F for 5-7 minutes. I don’t recommend reheating in the microwave since they’ll stay soggy.
These are best made fresh, so I make them right before serving when possible.
Serving suggestions
I use these polenta croutons anywhere I’d use regular croutons. They’re perfect on big salads where you need that crunch, or floating on top of tomato soup for added texture.
They also work as an appetizer with marinara sauce for dipping. I’ve served them this way at parties and they always disappear fast.
Try them on my Farmer’s Market Salad with Mustard Vinaigrette or pair them with Gluten-Free Broccoli Cheddar Soup or any creamy soup that needs crunch.
More gluten-free salads to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Easy Polenta Croutons
Ingredients
- 16 oz pre-cooked tubed polenta - cut into 1/2 inch cubes, gluten-free if needed
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon Italian seasoning
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Cut the polenta. Cut 16 oz pre-cooked tubed polenta into 1/2-inch cubes. Try to keep them uniform so they cook evenly.
- Season. In a bowl, toss the polenta cubes with 1 tablespoon extra-virgin olive oil, 1/8 teaspoon kosher salt, 1/8 teaspoon ground black pepper, and 1/4 teaspoon Italian seasoning until completely coated.
- Arrange on baking sheet. Spread the polenta cubes in a single layer on the prepared baking sheet. Don’t overcrowd or they’ll steam instead of crisp.
- Bake. Bake for 45-50 minutes, flipping halfway through (around 25 minutes). Start checking at 30 minutes to avoid burning. The croutons are done when they’re lightly browned on all sides and crispy.
- Serve immediately. These are best fresh from the oven while still crispy.
Notes
- Best served fresh: These are crispiest right out of the oven. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat at 400°F for 10-15 minutes before serving.
- Check early: Start checking at 30 minutes to avoid burning. Mine consistently take 50 minutes, but ovens vary.
- Cube size: Cut polenta into 1/2-inch cubes for the best texture. Larger cubes take longer, smaller ones burn.
- Seasoning options: Italian seasoning is my go-to, but dried oregano, rosemary, or thyme work too.
Hi. I’m going to use your recipe to make these croutons (today?). Attempting to replicate ones from a restaurant in L.A., using garlic and parmesan cheese. I want to add a bit of lemon juice, too. A few questions:
1. Concerned not to add too much liquid (lemon) that might make them fall apart. How much do you recommend? A technique for keeping them from falling apart?
What is the re-heat temperature so as to not over-cook? I’m likely the only person in my household that will eat them, so I’ll definitely have to refrigerate. Can I freeze them?
Thank you! 🙂
I eat GF and had a hankering for croutons one day. Now we make these ALL THE TIME! Absolutely delish. Sometimes I add Parmesan but it does not need it. thanks for these Megan.