Croutons are not something I normally use. My soups and salads tend to be substantial and flavourful enough without them. I've also found that store-bought varieties are about as appetizing as the crumbs lingering on the bottom of my toaster oven. Recently however, a co-worker passed on a recipe for a brothy tomato soup with Parmesan croutons and chive oil that sounded just perfect. In preparation, I deviated from the original recipe and made these Polenta Croutons with Parmesan cheese. They turned out so well, I found myself enjoying them as a snack.
I sprinkled the Parmesan over the cooked polenta, but in hindsight, I would increase the amount of cheese and stir some into the pot before transferring it to the pan to cool.
|Polenta Parmesan Croutons|
|Recipe by Lisa Turner|
Published on May 11, 2008
Dense and delicious polenta croutons baked with Parmesan cheese — these are great for salads and also hold their shape in soups — they're also terrific as a snack by themselves