Don't you just love a big salad?! I'm not as big a fan of cold salads during the chilly winter months, but with the warm weather I'm enjoying eating as many healthy greens as I can. A new favorite salad addition: polenta croutons.
Have you tried polenta yet? I love the subtle, sweet corn flavor that it brings to any salad. I've tried four different methods for making polenta croutons, and I'm happy to share my favorite two with you.
Polenta Croutons, serves two.
9 ounces precooked polenta (half of the standard cylinder size you can buy at most grocery stores)
1-2 tablespoons brown butter or olive oil
2 teaspoons cornstarch (for the panfried method only)
salt + pepper
To panfry polenta croutons, cut the polenta up into small triangles. Place in a ziplock bag, add the cornstarch, and give the bag a good shake so all the polenta gets coated. Heat 1-2 tablespoons brown butter (or regular, salted butter) over medium heat in a nonstick pan. Fry the polenta on both sides for a few minutes each until crispy. Sprinkle with a little salt and pepper before adding to your favorite salad.
To bake polenta, cut into small triangles. Cover a baking sheet with parchment paper or a baking mat. Toss the polenta in a large bowl with 1-2 tablespoons olive oil. Bake at 400°F for 12-15 minutes until crispy. Sprinkle with a little salt and pepper before adding to your favorite salad.
Credits // Author: Emma Chapman. Photograpy: Sarah Rhodes. Photos edited with Sunday and Arlo (B&W) from the Folk Collection.