It’s hard to believe there isn’t any butter in these! We made these to top this soup and discovered that they are absolutely snackable on their own. Cut the chilled polenta into sticks instead of cubes and dip them in romesco sauce or ketchup. These don’t keep well — eat these as soon as they’re out of the oven!
Polenta Sticks and Croutons
Makes about 2 and a half dozen croutons.
Inspired by Lisa’s Kitchen’s recipe.
- 4 cups water
- 1 cup Community Grains Otto File Polenta Integrale
- 1 tsp cayenne
- 1 tsp sea salt
- 2 tsp olive oil
- fresh cracked black pepper to taste
- dash of salt
- dash of paprika
- Bring the water to a boil in a medium saucepan. Reduce the heat to medium-low, and stir in the polenta. Simmer for about 1 and a half hours, stirring every fifteen minutes or so. Remove from heat, and stir in the cayenne, salt, olive oil, and black pepper.
- Grease an 8 × 8 -inch baking pan. Transfer the polenta into the pan and spread evenly with a spatula or knife. Sprinkle with salt and paprika. Leave to cool.
- Preheat an oven to 450°F and line a baking sheet with parchment paper. Cut the polenta into small cubes or sticks and gently transfer to the baking sheet. Bake for 30 minutes or until the croutons are crisp and golden, flipping occasionally with a pair of tongs so that each side browns and crisps.