Crunchy Cheesey Croutons, or CCC's as they shall now be referred to!
Seriously good. I had to have croutons for another recipe on here; (Brussels Sprouts Caesar Salad with Creamy Avocado Dressing to be precise) and I also had some left over cheesey polenta all milled up with nowhere to go and sooooo this amazing recipe was born. I confess I stood over the tray eating them like the hot snack that they are. Better than pretzels, seriously. I will be making these often.
You have been warned!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
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!
- 1-2 French baguette or Turkish bread, cut into croutons Recipe
- 275 Milliliters Extra Virgin Olive Oil (EVOO) BUY
- 50 Grams Parmesan cubed
- 50 Grams Coarse Polenta
- Generous Packs pink salt flakes BUY
- 1 Tablespoon garlic powder
- 1 Teaspoon smoked paprika
Preheat the oven to 180°C and line a baking tray with paper.
Place Parmesan into the Thermomix bowl and mill 10 sec/speed 10.
Add to a large mixing bowl and add all other ingredients. Give them a very good toss to coat the croutons well.
Spread across the prepared tray and bake 20-25 minutes stirring occasionally as needed.
When golden and fragrant, either use immediately or store in an airtight container in the fridge until use. They will keep well in the fridge for up to 3 weeks.
That's all the recipes!
No more recipes to load