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!
Prep Time8 minutesmins
Cook Time25 minutesmins
Servings: 4
Author: Snap Pea Sheep
Equipment
Baking sheet
Ingredients
2cupsCooked, plain polenta
3TbspOrganic masa flour
2TbspMexican Spice blend
2TbspLime juice
1/2TspHimalayan 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.