Ingredients

The following ingredients have 4 Servings
  • 1 16 oz. tube polenta
  • 2 teaspoons olive oil, (extra virgin)
  • 2 tablespoons Parmigiano Reggiano cheese (finely grated)
  • 2 teaspoons fresh rosemary leaves, (finely chopped)
  • 2 teaspoons fresh thyme leaves, (finely chopped (or 1 teaspoon dried thyme))
  • 1/2 teaspoon each kosher salt
  • 1/2 teaspoon black pepper, (freshly ground)

Instruction

  • Preheat oven to 400°F.
  • Slice the polenta in half lengthwise, then again into quarters. This will make triangular wedges. If you want them to be square or rectangular, carefully slice off the outer edges of the log lengthwise to leave a rectangular block. Next, cut this block in half and then into quarters, then slice widthwise into cubes about 1/2 to 3/4 inch in size.
  • Transfer the cubes to a bowl and toss with olive oil and remaining ingredients.
  • Spread out on a parchment-paper-lined baking sheet. Bake at 400°F. for 30 - 35 minutes, turning the croutons over halfway through cooking time.