Polenta Croutons

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.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 18%
  • Fat: 2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.0g
  • Protein: 2g
  • Carbohydrate: 16.7g
  • Fiber: 0.5g
  • Cholesterol: 10mg
  • Iron: 0.7mg
  • Sodium: 298mg
  • Calcium: 20mg

Ingredients

  • 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

Preparation

  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.
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