A special thanks for Lauren and John Stokes from Tarasque in Oxford, Mississippi for sharing this amazing (and easy) recipe for their Delta Grind Polenta Croutons. And remember, don’t skimp on ingredients – that’s the secret to better food – better ingredients!
Lauren and John say, “These cubes are additive and also work great as a garnish for soups, or as an appetizer with perhaps a tomato slice on top.”
We can’t wait to make them a staple garnish for our favorite winter soups and salads and the base for many creative holiday appetizers.
Recipe: Delta Grind Polenta Croutons
- 2 cups stock (they use chicken, but beef or vegetable works, too)
- 1 1/2 cups milk
- 3/4 cups buttermilk
- Salt and pepper to taste
- 1 cup Delta Grind polenta
- 1 cup ground parmesan
Bring liquids and polenta to a boil in a heavy pot and season to taste. Reduce heat to medium. Cook, stirring often, until polenta is fully cooked and of a thick consistency (about 45 minutes). Pour the cooked polenta into a lined sheet tray. Aim for thickness of ¾ inch.
Cool in the refrigerator for at least four hours.
Cut polenta into 3/4 inch cubes (which will make them square). Dust each with ground parmesan. Heat a heavy non-stick skillet on medium high with a splash of olive oil. As soon as the olive oil smokes place cubes in pan in batches to ensure they are not overcrowded. Fry until golden brown. These may be held warm for service for up to an hour. Add to your favorite salad.
Editor’s Note: Use whole milk products for best flavor and outcome. We’ll also be testing this recipe with Pecan Ridge Plantation Pecan Oil. With it’s much higher flash point and extremely mild flavor, we think the freshly ground polenta and parmesan flavors will stand out!