Ingredients

• 3 cups Water (720 mL)
• 2 Tbsp Unsalted Butter (28 g)
• 1 cup Organic Yellow Corn Polenta (160 g)
• 2 tsp Kosher Salt
• 1 tsp Garlic Powder
• ½ tsp fresh cracked Pepper
• ½ cup freshly grated Gruyere or Parmesan (30 g)
• 1 ½ Tbsp Olive Oil (20 g)
• ⅔ cup Panko Bread Crumbs (40 g)

Instructions

1. Line an 8 x 8-inch pan with nonstick spray or a light coat of olive oil.
2. Whisk together water, butter, polenta, salt and spices in a medium pot over high heat. Bring to a boil, then reduce to low. Loosely cover with lid to avoid splattering and stir occasionally for 20 minutes, until thick.
3. Stir grated cheese into the polenta, then pour into the prepared pan. Smooth the top, cover and chill for 2 hours or overnight.
4. Preheat the oven to 425°F and line a sheet pan with parchment paper.
5. Unmold the polenta and slice into 1-inch squares. In a large bowl, gently toss chilled polenta cubes with olive oil to coat. Add bread crumbs and toss again until evenly coated.
6. Bake for 15 minutes. Serve warm or cooled atop your favorite salad as a crunchy, savory crouton.