Ingredients
- ½ batch Polenta, chilled for at least 4 hours
How to Make It
- Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper.
- Use a flat knife to loosen the polenta from the edges of the container it was chilled in and transfer it to a cutting board. Use a paper towel to blot excess moisture from the polenta.
- Use a sharp knife to create long sticks of polenta about ½ inch (13 mm) thick, then slice each of the sticks into croutons about ⅛ inch (3 mm) wide. Place the croutons in a single layer on the baking sheet.
- Bake for 20 to 22 minutes, until crispy and lightly browned.
