The only – and I mean the only – thing I miss about being in downtown Dallas is Chef Pyles’ deconstructed Caesar salad with polenta croutons. When I realized I could make them at home…game over. Kelly says mine are even better than Chef’s!
Easy Polenta Croutons
Inspired here
- Premade polenta log
- Olive oil
- Seasonings
Preheat the oven to 400F. Square off the sides and ends of an unwrapped polenta log. Cut into 1 to 1 1/2-inch cubes. Toss cubes lightly in small bowl with olive oil (I used jalapeno infused olive oil), coarse salt and pepper, plus anything else you like. Line baking sheet with parchment paper. Arrange cubes so they’re not touching, then bake for 25-30 minutes or until golden brown and crisp on the outside.