Switch Up Your Sides With Polenta Croutons

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:

http://www.foodnetwork.com/recipes/valerie-bertinelli/greens-with-polenta-croutons

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,

Katie

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2 thoughts on “Switch Up Your Sides With Polenta Croutons

  1. Ellie

    Dear Katie, It’s funny how you mention polenta. I started trying it a few years back and found it quite serviceable. I love making croutons with the excess. It’s a win win for me, as I despise waste of any kind. Thank you for sharing. By the way, “Until next week…plan well, pack well, live well”…I love that at the end of your blog.

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