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!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 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.