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Polenta Croutons

  • Yield: 4 servings


  • 3 cups water
  • 1 cup polenta
  • 2 teaspoons salt
  • 4 tablespoons unsalted butter
  • 1/4 cup olive oil


  • In a heavy medium saucepan, bring the water to a boil over high heat. Stir the polenta and salt into the water, lower the heat to medium-low and simmer, covered, stirring from time to time. Cook until the polenta is cooked through and thickens, about 20 to 25 minutes.
  • Remove the pan from the heat and stir in the butter until smooth. Pour the polenta onto a lightly oiled, baking sheet and spread to about 3/4-inch thick. Cover tightly with plastic wrap and refrigerate until firm, at least 4 hours and up to 1 day in advance.
  • Run a knife around the edge of the baking sheet and unmold the polenta onto a cutting board. Cut into 1 1/2-inch squares and refrigerate, wrapped, until ready to cook.
  • In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the polenta squares in batches and cook quickly until golden brown on both sides, about 5 minutes. Remove from the pan and repeat with the remaining polenta, adding more oil as needed.
  • Serve immediately.