To make polenta croutons from scratch, you'd have to cook the polenta (a low-and-slow process that takes up to 40 minutes), cool it for at least two hours to solidify, then cut and pan-fry. With a shelf-stable tube-that keeps in the pantry for months-you can skip right to the last step.
Once the polenta croutons are fried, they can dress up countless meals. The crispy polenta discs add lots of crunchy-creamy texture, and bulks up the light salad into something hearty enough to be a complete meal.
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