Nonprofit foundation providing reliable, scientifically accurate, personalized information for convenient and enjoyable healthy eating. Polenta, basically a porridge made from cornmeal, can be served soft or baked, fried or grilled. Polenta is a flavorful base in these tasty recipes and ideas. Polenta is one of my very favorite breakfasts. I love the creamy, nutty taste of golden cornmeal in my bowl it makes a lovely alternative to oatmeal or cold cereal. Homemade Croutons Recipe, How to Make Croutons. Do you make your own croutons Im convinced that the world of cooks is divided into those who do, and those who dont, make their own croutons. I make my own, always have. Ive never even bought a box of croutons, though Ive certainly eaten them. When I see a box on the shelf at a friends I wonder, how could they Homemade are so much better And when the same friend sees me make my homemade version, they ask, how could you The box is so much easierIf you do make your own croutons, then Im preaching to the choir. If not, I implore you to try, just once. Its really so so easy, and they are soooooo good. Looking for new ways to cook with polenta in a tube and boiled polenta Get 22 easy recipes at WomansDay. Polenta, the Italian answer to cornmeal mush, is tasty, extremely versatile, and an ideal accompaniment to all sorts of things. These fantastic polenta recipes include soft and creamy side dishes, cheesy gratins, crispy polenta bites and more. Especially if you start with a good quality Italian or French loaf bread, or a lovely baguette. Monky Bread on this page. Looking around at other recipes Ive noticed that many people make croutons in the oven. Ive done that and still do on occasion but you do have to be careful if you cook them that way. In the oven its easy to overcook them, turning them solid brown all around, when what you want it just lightly toasted on the outside, crunchy, but still a little spring in the bread. How-To-Make-Polenta.jpg' alt='How To Make Polenta' title='How To Make Polenta' />The way my mother makes croutons once at year at least for her famed and fabulous turkey stuffing is to toast them in a little melted butter in a wide shallow pan on the stove top. Its best to use day old French or Italian loaf bread, but you can dry out the cubed bread in a warm oven for a few minutes if you are working with fresh bread. Butter is for the flavor. It cant be beat. You dont need anything else actually. Just butter. If you are working with butter and some good bread, the flavor is just perfect.