Easy Polenta Croutons

These polenta croutons are a gluten-free alternative to traditional bread croutons. They’re crispy on the outside, slightly creamy inside, and work perfectly on salads, soups, or as a snack with marinara sauce.

I make these with precooked tube polenta, which takes just minutes to prep. Cube it, toss with olive oil and herbs, then bake until golden. The result is flavorful croutons with a satisfying crunch.

Use them anywhere you’d use regular croutons. They hold up well on salads, add texture to soups, and even work as an appetizer with dipping sauce.

Ingredients

Ingredient Notes

• Polenta – I used pre-cooked tubed polenta for this recipe. Polenta is naturally gluten-free, but always check the label on tubed polenta to confirm nothing additional has been added that contains gluten. Look for plain polenta without added flavors so you can season it yourself. Most grocery stores carry it near the pasta or international foods.
• Olive oil – Helps the polenta cubes brown evenly and develop crisp edges during baking.
• Italian seasoning – Gives that classic crouton flavor. You can also use dried oregano, rosemary, or thyme if that’s what you have.

TIP

Cut the polenta into 1/2-inch cubes. Larger cubes take longer to crisp, smaller ones burn easily.

Recipe FAQs

Yes. Cook polenta according to package directions, pour into a greased 8×8-inch pan, and refrigerate until firm (at least 2 hours). Then cut into cubes and bake as directed.

Yes, flip halfway through baking (around the 25-minute mark) so they brown evenly on all sides.

Storage instructions

Store cooled croutons in an airtight container in the refrigerator for up to 3 days. They lose their crispness when refrigerated, so you’ll need to reheat them before serving.

To reheat, spread them on a baking sheet and bake at 400°F for 10-15 minutes until crispy again. You can also air fry them at 400°F for 5-7 minutes. I don’t recommend reheating in the microwave since they’ll stay soggy.

These are best made fresh, so I make them right before serving when possible.

Serving suggestions

I use these polenta croutons anywhere I’d use regular croutons. They’re perfect on big salads where you need that crunch, or floating on top of tomato soup for added texture.

They also work as an appetizer with marinara sauce for dipping. I’ve served them this way at parties and they always disappear fast.

Try them on my Farmer’s Market Salad with Mustard Vinaigrette or pair them with Gluten-Free Broccoli Cheddar Soup or any creamy soup that needs crunch.

More gluten-free salads to try

• 

  Roasted Red Potato Salad with Bacon and Corn

• 

  Watermelon Basil Salad with Feta and Cucumber

• 

  Grilled Peach Burrata Salad with Prosciutto and Arugula

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.