The Husband (entering from stage left after a long day in the newsroom): Hey, doll. Wha’cha making?
The Jersey Girl (diligently tending to matters at the stove): I’m making polenta croutons for our salad. They’re an experiment, but I think they’re going to be AWESOME!
(Awkward pause. Crickets chirping. More awkward pause)
The Husband (with perplexed, furrowed brow; headed straight to the wine refrigerator): Oh.
So, polenta croutons. They’re really, truly quite yummy. And The Husband, while a bit skeptical, totally enjoyed his polenta croutons experience. Thank you very very much.
You see, the thing is, when you have leftover polenta, it helps to be creative when coming up with ways to use it up. So, cubing it and tossing it with some salt, pepper and a little bit of garlic powder, followed by a jaunt in the oven transforms your leftover polenta into something quite surprising.
Since it’s summer, I used the croutons for a salad. But, I think the croutons would be magical on a soup. Just my two cent.
Polenta Croutons after light and crunchy.
Polenta Croutons taste great on a salad.
If you have awesome uses for leftover polenta, please feel free to leave your suggestions in the comments.
About 1 ½ to 2 cups leftover polenta, cubed into ½ inch squares (For the Jersey Girl’s polenta recipe, click here)
Baking spray, such as Pam
¼ tsp. garlic powder
Salt and pepper to taste
Spray a baking sheet with Pam. Place polenta cubes on sheet. Sprinkle with garlic powder, salt and pepper. Bake in a 400 degree oven for about 45 minutes. Flip the croutons half-way through so that both sides get crispy.
Serve with soup or salad.