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!
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Need
- 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
Do
- 1
Preheat the oven to 180°C and line a baking tray with paper.
- 2
Place Parmesan into the Thermomix bowl and mill 10 sec/speed 10.
- 3
Add to a large mixing bowl and add all other ingredients. Give them a very good toss to coat the croutons well.
- 4
Spread across the prepared tray and bake 20-25 minutes stirring occasionally as needed.
- 5
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.
