Easy Polenta Croutons
Crispy polenta croutons made with precooked tube polenta, olive oil, and herbs. Baked until golden and crunchy. Perfect gluten-free substitute for bread croutons on salads and soups. Ready in 55 minutes with just 5 minutes of prep.
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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
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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.
Nutrition
Calories: 98kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Sodium: 75mg | Potassium: 23mg | Vitamin A: 35IU | Calcium: 3mg | Iron: 0.3mg
