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Lilly’s Table

 
 
Roasted Cauliflower Soup
© Lillys-Table.com Photo of Polenta Croutons
 

Tags: Gluten-Free Dairy Free Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
No

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Polenta Croutons

from Roasted Cauliflower Soup with Polenta Croutons, the Week of January 5, 2014.
View the next recipe for this meal.

These are slightly addictive and a cinch to make, they just take their time in the oven. Use a tube of polenta or leftover polenta that you have chilled. Omit the parmesan cheese or use nutritional yeast if you want these to be dairy free.

Ingredients

  • 1 polenta, tube
  • 1 clove garlic, finely minced or crushed
  • 1 tablespoon olive oil
  • 1 pinch salt, to taste
  • 1 tablespoon parmesan cheese, optional or nutritional yeast

Serving Size: 4 People

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Preparation Instructions

Preheat oven to 400.

Toss together the minced garlic and olive oil. Cut the polenta into cubes, just slightly bigger than the size crouton you would like to have. Toss lightly with the garlic-olive oil to coat.

Spread on a baking sheet lined with parchment paper. Bake for about 30-45 minutes, tossing every 15 minutes until golden.

Remove from the oven, toss with the grated Parmesan cheese or nutritional yeast and spread out on a separate dish to cool.