Polenta Croutons
I love crispy tortilla strips in my Mexican soups and salads but most tortilla's on the market have oil and other ingredients I shun. I had some left over polenta, and thought it might be cool to create crispy croutons with it. A little seasoning, forming and toasting and these were good to go!
Print Recipe
Equipment
- Baking sheet
Ingredients
- 2 cups Cooked, plain polenta
- 3 Tbsp Organic masa flour
- 2 Tbsp Mexican Spice blend
- 2 Tbsp Lime juice
- 1/2 Tsp Himalayan salt
Instructions
- I had precooked polenta left from another dish. If you have to cook polenta, it is 1 cup of polenta to 3 cups water to yield 3 cups.
- Dish out your polenta on to a bread board. Sprinkle with lime juice and seasonings. Mix well with a fork.
- Mix well with a fork. Spread out into an even layer about 1/2" thick. Use a spatula or fork to press down and compact the polenta as much as possible.
- Cut into 1/4" cubes and arrange on a baking sheet.
- Bake at 400 °F for 15 minutes. Turn over and bake another 10 to 15 minutes until cubes are golden brown and crispy.
Notes
This is a Snap Pea Sheep recipe.
I had precooked polenta left from another dish. If you have to cook polenta, it is 1 cup of polenta to 3 cups water to yield 3 cups of cooked polenta.
This could be seasoned with Italian seasoning as well. 
