These polenta croutons were an accident. But, oh what a delicious accident they were! One of you on Facebook had mentioned baking polenta into croutons some time back, so it stuck in my mind. And, when I went to test my polenta fries from a few weeks back, I had a few pieces of polenta that had broken off and I threw into the basket. When I tasted them I realized how utterly crispy and addictive they were. Then, I took the few that I had and dropped them into my salad that day and realized ... wow! yum! This was going to have to be its own recipe. What I loved most was an option to make something gluten-free with stuff that I already have in my fridge. But, you know how these are really going to come in handy? Paired with sarson ka saag, or pureed mustard greens. Typically, this dish is eaten with a roti made with cornmeal, but why not make life easier and pull together some polenta croutons for a quick and easy weekday meal? I'll work on getting that photo for you soon. For now, make up a batch of these beauties and keep them in the fridge in a glass jar ready for a salad or dropped into hot soup. Note that I use the precooked polenta tube that can be found in most grocery stores. I set this recipe to cook for 20 minutes (you could probably even go 25) because I make the entire roll and stuff my Air Fryer tray with the bite-sized cubes. I spice these with our chaat masala, but feel free to use any blend of spices including Italian dry spices.
1 precooked polenta roll, diced into bite-sized cubes
spray oil
1/4 teaspoons salt
1/2 teaspoon chaat masala
1. Place the diced polenta into a roomy bowl, spray with a little oil, add the salt, and the chaat masala. Stir. If you want to avoid the oil altogether you can - the spices will stick to the polenta. I don't mind a touch of oil.
2. Transfer the polenta to the basket of your air fryer. Cook at 390 degrees Fahrenheit for 20-25 minutes, shaking in between. I normally don't like my product to touch for more even cooking, but in this case shaking the basket at least once does the trick. Serve immediately.
Watch me make it on YouTube, be sure to subscribe to my channel!
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