Herb and Sun dried Tomato Polenta Croutons

Croutons of firm polenta make an excellent stand by dish or accompaniment to a meal. I regularly prepare large quantities of polenta cutting into wedges or circles and freeze it in batches (they take less than hour to defrost). Polenta Croutons or wedges are an excellent accompaniment to roasted vegetables or a simple tomato, mozzarella and rocket salad or try them with a wild mushroom sauce.

6 Portions
Prep: 5-8 minutes
Cook: Around 10 minutes (depends on the polenta you have purchased)


Polenta Croutons

  • 300g quick cook polenta
  • 700ml boiling water or vegetable/chicken stock
  • 5 tablespoons freshly grated Parmesan
  • 3 tbsp fresh mixed herbs, finely chopped
  • 2 tbsp Sun dried tomatoes, finely chopped
  • 4 tbsp grated parmesan
  • 50g butter
  • maldon salt and freshly ground black pepper


  1. Polenta: In a large saucepan bring the water or stock to the boil then whisk in the polenta vigorously so as to avoid lumps. Cook the polenta over a moderate heat stirring with a wooden spoon for 10 minutes or until it comes away from the sides or prepare it according to the instructions on the placket. Remove the polenta from the heat and stir in the butter, mixed herbs, Sun dried tomatoes and Parmesan so that they are well distributed. Lightly oil a tray and pour the polenta on to it, with spatula dipped in hot water or a palate knife spread it out evenly so that it is around 1.5cm thick. Cool and allow the polenta to set at room temperature for 1 hour or in the fridge for up to 24 hours. When set cut the polenta out with a medium biscuit cutter or round fluted cutter, alternative cut into wedges. Place them covered in the fridge until ready to reheat. This step can be done a day in advance or you can freeze them for up to 6 months. When ready to serve place them under a hot grill with a little extra Parmesan sprinkled over the top and cook them for 3-5 minutes until they are golden brown