Prep 5 mins
Cook 35 mins
I saw this on a vegetarian food blog. Haven't tried it yet, and want to save it here.
- 3 cups water
- 1 1⁄2 cups cornmeal
- 1 teaspoon cayenne
- 1 teaspoon salt
- 2 teaspoons olive oil
- cracked black pepper
- 1⁄4 cup parmesan cheese, finely grated
- In a medium pot, bring the water to a boil. Reduce the heat to medium low, and pour in the cornmeal, stirring constantly. Simmer for about 10 minutes, stirring often, until the mixture is thickened. Remove from the heat, and stir in the cayenne, salt, olive oil and black pepper.
- Transfer the polenta to a greased 8X8 baking pan. Spread the polenta evenly with a spatula or knife. Sprinkle with grated Parmesan cheese. Leave to cool.
- Cut the polenta into small cubes. Line a baking sheet with parchment paper. Gently transfer the cubes to the baking sheet. Bake in a 450 degree oven for about 30 minutes, or until the croutons are crisp and golden. You may want to flip the cubes onto their sides part way through the baking time to ensure they brown evenly.