Got stale bread? Or even better, stale sourdough? Then this is your go to recipe for the best croutons around. Eat them as they are or jazz up salads!
As summer approaches, and salad season is upon us in earnest, it is super handy to have a bunch of these in your fridge just waiting for the right salad to come along!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 300 Grams bread of choice
- 30 Grams parmesan cheese
- 30 Grams Coarse Polenta
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon garlic powder
- 1 Teaspoon smoked paprika
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
Preheat Air Fryer to 200°C for 5 minutes.
Cut up bread into crouton size. Place into a large bowl.
Place parmesan into the Thermomix bowl and mill 10 sec/speed 10. Add polenta, salt, garlic and paprika and combine 6 sec/speed 6. Pour over bread. Drizzle with EVOO and toss well to combine.
Tip into Air Fryer basket and cook for 6 min/200°C. Store in an airtight container or ziploc bag once cooled, either in the fridge or the freezer.