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Polenta Croutons

Yield 6 servings (serving size: 1/2 cup)
Toss these in a salad or enjoy them as a snack. To vary the flavor, add cheeses or herbs. Spray your knife with cooking spray between cuts to slice the polenta easily.


  • 3 1/2 cups water
  • 3/4 teaspoon sea salt
  • 3/4 cup whole grain yellow cornmeal
  • 1/2 cup half-and-half
  • Cooking spray

Nutrition Information

  • calories 100
  • caloriesfromfat 18 %
  • fat 2 g
  • satfat 1.3 g
  • monofat 0.7 g
  • polyfat 0.0 g
  • protein 2 g
  • carbohydrate 16.7 g
  • fiber 0.5 g
  • cholesterol 10 mg
  • iron 0.7 mg
  • sodium 298 mg
  • calcium 20 mg

How to Make It

  1. Bring water and salt to a boil in a large saucepan. Add cornmeal, stirring constantly with a whisk until cornmeal begins to absorb liquid (about 2 minutes). Reduce heat to low; cook 20 minutes, stirring frequently. Stir in half-and-half; cook 15 minutes, stirring frequently.

  2. Spoon cornmeal mixture into an 8-inch square baking dish coated with cooking spray. Using a spatula coated with cooking spray, spread into an even layer. Chill, uncovered, 30 minutes or until completely cool.

  3. Preheat oven to 400°.

  4. Turn polenta out onto dry surface; cut into 1/2-inch cubes. Place polenta cubes on a baking sheet coated with cooking spray. Bake at 400° for 45 minutes, turning once with a spatula. Cool on a wire rack.