Chef Ray’s Easy Polenta Croutons Ingredients 3 cups water 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 tablespoon granulated garlic 2 cups cornmeal, whole grain 1/2 cup Romano cheese, grated Directions Bring water to a boil. Add corn meal slowly. Be careful of the bubbling. Incorporate well. Turn off heat and add cheese. Pour mixture on a pan-sprayed cookie sheet. Place in refrigerator for about one hour. Turn out onto cutting board and cut into uniform pieces. You decide on the size of your crouton. Place pieces on pan-sprayed cookie sheet; not too close together to prevent sticking. Bake in a 350 degree oven for approximately 30 minutes; stirring every 10 minutes to obtain caramelizing and drying.
Posted on: Mon, 24 Jun 2013 20:38:44 +0000
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