I was home over the weekend and my Mom prepared polenta as a side dish for dinner. The next day, we made polenta croutons with the leftovers. In particular, we spread out the leftover polenta evenly on a baking sheet and baked until crisp.
Here’s a link to Valerie Bertinelli’s recipe for polenta croutons that our family enjoys:
You’ll notice that Bertinelli’s version contains chopped rosemary. If you’re not a fan of this herb, but you enjoy savory flavors, substitute the chopped rosemary with either sprigs of thyme or leaves of oregano. If you’re feeling adventurous, elevate your polenta croutons with a dash of cayenne for a spicy bite.
How do you switch up your favorite side dishes to ensure variety? Also, how do you repurpose leftover side dishes?
Until Next Week…Plan Well, Pack Well, Live Well,