Easy Polenta Croutons

A sheet of parchment paper with polenta croutons and a spoon.

5 from 1 vote

These easy polenta croutons are gluten-free and delicious topped on your favorite salad or bowl of tomato soup! They take just a few minutes of preparation and then are baked in the oven until crispy.

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Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Ingredients

▢ 16 oz precooked tubed polenta - cut into 1/2 inch cubes
▢ 1 tbsp olive oil
▢ 1/8 tsp salt
▢ 1/8 tsp ground black pepper
▢ 1/4 tsp dried thyme

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Instructions

Preheat oven to 425F. Line a baking sheet with parchment paper.
In a bowl, toss cubed polenta, olive oil, salt, pepper and dried thyme until completely covered.
Place polenta onto the baking sheet in a single layer. Bake at 425 for 45-50 minutes, flipping half way through, or until polenta cubes are browned on both sides. Start checking at the 30 minute mark.

Notes

You want to make these polenta croutons just before serving. Since you'll refrigerate the leftovers, they get soggy when stored in the refrigerator. However, you can reheat refrigerated polenta croutons in the oven for 10-15 minutes until they're crispy again!
If you don't want to use precooked polenta in a tube, you can also make the polenta from scratch. You'll need to let the polenta firm up in the refrigerator before cubing and baking into crispy croutons!
The time needed to bake the polenta croutons may vary based on your oven, how big you cut your cubes of polenta and the amount of oil. Start checking the oven at about 30 minutes to ensure your polenta croutons do not burn. Keep baking until the croutons are lightly browned on each side. Mine consistently take about 50 minutes in the oven.

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