Greens With Polenta Croutons Recipes

POLENTA CROUTONS

Steps:

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper and set aside.
• Slice the tube of polenta into quarters, length-wise. Then slice the quartered logs into 1/2″ pieces.
• Place the chopped polenta into a large bowl and drizzle with olive oil, garlic powder, Parmesan cheese, salt, and pepper.
• Spread the polenta onto the baking sheet. Be sure the polenta is in a single layer.
• Bake for 35-40 minutes, turning once halfway through baking. Bake until golden brown and crispy.

EASY POLENTA CROUTONS

Steps:

• 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.

MEDITERRANEAN CHEF SALAD WITH POLENTA CROUTONS

Steps:

• Heat oven to 400°F. Halve polenta lengthwise, then halve each piece lengthwise. Slice crosswise 7 times (to yield 32 triangles). Coat a small baking sheet with cooking spray; evenly arrange triangles; coat tops with cooking spray. Place tomatoes on a small rimmed baking sheet; spray with oil and toss. Place both sheets in oven for 10 minutes; remove tomatoes from oven and stir. Return to oven and cook until croutons are toasted on 1 side and tomatoes are wrinkled and brown in spots, about 20 minutes more. Remove tomatoes. Flip croutons; return to oven for 20 minutes more. Pour vinegar over tomatoes; transfer to a bowl. Mix in beans, salt, pepper and pepper flakes; set aside. Divide romaine and basil among 4 plates. Pour tomato mixture over greens; top with croutons and cheese.

GREENS WITH POLENTA CROUTONS

Steps:

• For the polenta: Coat a 9- by 13-inch baking dish with a thin coat of olive oil.
• Combine 4 cups water and 2 teaspoons salt in a medium saucepan and bring to a boil over high heat. Slowly add the polenta, whisking constantly. Reduce the heat to low, bringing the polenta to a simmer, and cook, stirring occasionally, until thick, 5 to 8 minutes. Turn off the heat and stir in the butter, cheese and rosemary. Pour the polenta into the prepared dish and cool completely until firm.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a nonstick silicone liner.
• Unmold the polenta, cut into 1-inch squares and place on the prepared baking sheet. Bake until crisp and golden, about 1 hour.
• For the salad: Meanwhile, whisk together the vinegar and Dijon in a small bowl along with some salt and pepper. Add the oil in a thin stream, whisking constantly. Toss the greens with the dressing in a large salad bowl. Add the tomatoes, cranberries, and Roquefort and toss again. Arrange the salad on a large serving platter or individual plates. Top with half the croutons and serve immediately. Reserve the remaining croutons for another use in an airtight container in the refrigerator for up to two days.