Crispy Polenta Croutons

Crispy Polenta Croutons

These crispy polenta croutons are the perfect finger food for toddlers and baby-led weaning fans. They’re soft and creamy on the inside and crunchy on the outside.

Polenta is simply cornmeal boiled into a porridge, and eaten creamy and soft or baked, fried or grilled. It is quick and easy to make (if using the instant variety, of course!). Unlike flour made from wheat grains, cornmeal does not contain gluten, which makes for an ideal food to serve those who suffer from celiac disease or gluten intolerance.

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Due to its mild flavour, polenta lends itself to a variety of spice and herb combinations as well as preparation methods. My go-to method of preparation is usually soft and creamy, topped with marinara sauce or a mushroom cream sauce. I’ve made Baked Polenta in the past, which is a hit with the entire family so I can say that I have that method of preparation under my belt too.

My son is not much of a fan of the super-creamy texture so I had a go at preparing it differently, in order to encourage him to give polenta another chance. My hard work (well, not so much!) and creativity paid off. He gobbled these up! I do think the fact that he was encouraged to use his hands to eat might have had something to do with it too!

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Crispy Polenta Croutons

2012-05-06
: 2-3 servings
: 10 min
: 5 min

These crispy polenta croutons are the perfect finger food for toddlers and baby-led weaning fans. They’re soft and creamy on the inside and crunchy on the outside. Polenta is simply cornmeal boiled into a porridge, and eaten creamy and soft or baked, fried or grilled. It is quick and easy to make (if using the instant […]

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Crispy Polenta Croutons
5
5
1
17
Ingredients
    2 cups water
  • 1 tbs. extra virgin olive oil
  • 1/2 cup instant cornmeal
  • 2 tbs. grated Parmesan cheese
  • 1/8 tsp. nutmeg
  • sea salt and black pepper to taste
Directions

There are two ways you can prepare these crispy polenta croutons, by using ready-made polenta…

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Or from scratch using instant polenta. I chose this method of preparation, although the former is much quicker and easier.

Bring water to a boil in a medium saucepan. Reduce the heat to low for 1-2 minutes then slowly pour in the cornmeal. Stir vigorously for 2-3 minutes or until the polenta is dense enough that it comes away easily from the sides of the pot.

Remove the pot from the heat and quickly stir in the Parmesan, nutmeg, salt and pepper.
Pour the polenta onto a small baking sheet (depending on desired thickness) and spread out evenly with a spatula (coated with cooking spray) until smooth and uniform.

Let sit in the fridge for at least 2-3 hours or until fully cooled and firm.

Remove from the fridge and cut into desired portion sizes.

Heat 1 tbs. of extra-virgin olive oil in a pan on medium-heat for about 1 minute.
Add the polenta cubes and cook for 2-3 minutes, tossing often, or until crispy and browned.

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Season with salt and pepper, and more Parmesan cheese, if desired. Serve alone or with marinara dipping sauce.

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Store leftovers in the fridge in an airtight container for up to 3 days.

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17 thoughts on “Crispy Polenta Croutons”

  • John 3 years ago

    this is the same thing as Mush right??

    • Nope! They actually come out pretty crispy 😉

    • Kimberly 9 months ago

      Coming from Amish country here in Ohio, YES, it is the same thing as what we call mush, or fried mush. I make it often, but I don’t use instant. Super easy to cook the real deal in the Instant pot. 4 cups water to 1 cup polenta, a couple teaspoons of salt, and press the porridge button. Let it natural release, and when you open the lid, give a stir. I throw in a stick of butter, and it’s the creamiest polenta. Use it for whatever meal we are having……chili is great on top of it for instance! Pulled pork is too! Then I pour leftovers into a bread pan or tin, and cut it up for fried mush the next day. I like to cube it these days, cause I like all the sides to have some crispness to them. 🙂 Enjoy!

  • Jennifer Avventura 10 years ago

    I forgot to put my polenta in the fridge! I will try this again and let you know. I’ve been experimenting a bit too much for my hubby’s taste but I’m pretty sure he would love these! Thank you! 🙂

    • Lisa @bitesforbabies 10 years ago

      Did you just make these now??! That was quick, lol! Just make sure they are nicely browned…btw, your ITALIAN husband doesn’t like polenta??? Maybe he would like it with some fresh “cinghiale” sauce??

      • Jennifer Avventura 10 years ago

        No, I haven’t tried to make polenta since last year when it turned out horrible. My husband does like polenta, just not the time I made it. 😉 We’ve had it with cinghiale sauce and it was delicious, I just can’t replicate it.

        • Lisa @bitesforbabies 10 years ago

          Are you cooking with the instant stuff? I don’t always have the time and patience to make “real” polenta, lol! Anyways, the instant turns out just fine, tastes delicious and is so much easier to make 😉

          • Jennifer Avventura 10 years ago

            Instant sounds good, I just won’t tell husband! 😉

          • Lisa @bitesforbabies 10 years ago

            I bet you 10 euro he won’t notice the difference ;-)))

          • Jennifer Avventura 10 years ago

            LOL! You’ve already won, I ‘know’ he wouldn’t notice the difference. 🙂

  • Christine-JoyfulParentingWEC 10 years ago

    Making this right now. So easy! I can’t wait for my little people to try it.

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