Polenta is a thick, creamy porridge made from cornmeal. Cooled, diced and fried in oil, it will make crispy croutons that are a whole grain, gluten free alternative to regular white bread croutons. Tasty and hearty, these spicy croutons are fabulous on chili or tossed with lettuce, black beans and salsa for a Southwestern take on panzanella salad.
Instructions
1. Fill the bottom piece of the double boiler to the halfway point (or just below the fill line) with water.
2. Put the top half of the double boiler in place and add 1 1/2 cups water or chicken stock. Bring the liquid to a boil over medium-high heat.
3. When the liquid is boiling, add one teaspoon of salt and stir with the whisk. Continue to whisk and slowly pour in 1/2 cup cornmeal. Whisk until all the cornmeal is added and there are no lumps.
4. Reduce the heat to low and cover. Cook the polenta for about 30 minutes, stirring every five minutes. The polenta is done when it pulls away from the sides of the pan.
5. Remove from heat and stir in the jalapeno peppers.
6. Lightly coat the bottom of the baking dish with vegetable oil. Pour the polenta into the dish and spread it so it covers the bottom of the pan evenly. Put the pan in the refrigerator to cool, about two hours.
7. Cut the cooled polenta into cubes.
8. Pour vegetable oil into the frying pan until you have a 1-inch layer of oil in the bottom of the pan. Heat the pan over high heat until the oil begins to shimmer.
9. Working in batches of 8 to 12 croutons, carefully place the croutons into the hot oil using the slotted spoon. Fry until golden, between one and two minutes.
10. Lift the croutons out of the oil with your slotted spoon and place them on a paper towel to drain.
11. Continue frying and draining the croutons until you are done. Serve immediately.
Tags: double boiler, polenta into, slotted spoon