Here is a nice trick for making the most out of last night's leftover polenta: turn it into warm crispy croutons for eating with salads or soups. You can cook the polenta from scratch, or much better, use last night's leftover dinner. Wheat, gluten and dairy free, these tiny golden cubes can be grilled, baked or sautéed.
We used the polenta croutons, atop a spinach and red bell pepper salad making the otherwise boring dish into an exciting and filling vegan meal. And to help the body absorb the deep green leaves’ iron, we made lemon vinaigrette full of Vitamin C as a dressing. So remember, next time you cook polenta, just make a little extra to indulge in the golden cubes throughout the week.
1. Gather the ingredients
- a bunch of spinach leaves
- half a bell pepper
- 3 prunes
- a cup of polenta
- 3 tbs of extra virgin olive oil
- 4 tbs lemon juice
- half a garlic clove
- fresh thyme
- a pinch of marine salt
- a pinch of pepper
2. Prep the salad
Wash and cut the spinach and bell pepper into thin slices and place on a plate. Set aside.
3. Prep the croutons
Cut the cooked polenta into small 1/2-inch cubes. Here is how to make polenta from scratch.
Sauté the cubes in a nonstick skillet with a little vegetable oil over medium heat, turning occasionally, until crisp and golden brown. If you fancy, try adding some garlic or spices into the oil for flavored croutons, or you could bake or grill them for 25 minutes instead of sautéing them.
5. Let them cool
Take the excess oil with a paper towel and let them cool down before adding them to the salad.
6. Make the lemon vinaigrette
Make the lemony dressing by whisking together the lemon juice, olive oil, chopped garlic, marine salt, pepper and thyme leaves and serve on top of the salad and warm homemade croutons!