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polenta croutons

Yesterday I told you that I’d give you some ideas on what to do with those leftover polenta trimmings you accumulated when you made the Polenta Pesto Bruschetta.


Idea numero uno is these “easier than easy” polenta croutons.

After you look at the recipe, be sure to go to the end of the post to see some of the delicious food I enjoyed at my Les Dames d’Escoffier meeting yesterday. Oh my!

salad with polenta croutons

polenta croutons on soup

Polenta Croutons

Polenta trimmings or leftover and cooled homemade polenta
1 tablespoon olive oil

Cut the polenta into 1-inch cubes, or something close to the size and shape.

cook polenta in olive oil

Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil; swirl to coat the pan.

brown on all sides

Add cubes of polenta and cook for about 8 minutes, turning to brown on all sides.

use a splatter screen

There is quite a bit of splatter, use a splatter screen if you have one.

drain on paper towels

Drain on paper towels. Use to garnish soups or salads.

Now about that meeting with the amazing food…

The first Les Dames d’Escoffier meeting, back after the long hot summer, was held at one of my favorite restaurants – FnB.

FnB Co-Owner/Chef Charleen Badman has an amazing way with food and pairing up the perfect flavors. Check out this plethora of dishes she put out for us!

hummus masbacha

Hummus Masbacha

kale falafel

Kale Falafel

zucchini chips

Zucchini Chips

eggplant caponata

Eggplant Caponata

Thai fried chicken

Thai Fried Chicken

pickled corn relish

Pickled Corn Relish – so simple and to die for!

Charleens Green Sa;ad

Charleen’s Green Salad – cucumber, arugula, shaved fennel and celery, green beans, celery greens, pistachios, goat cheese, etc. It was so delicious that I had a dream about it last night.

There was more food too, I just couldn’t try it all. I had to pass on the Shallot Sautéed Lobster Mushrooms, the Lamb Meatballs with Tahini, and the Lobster Mushroom Frittata.

my plate

This was my plate. Well, my first plate. I went back for the salad and for more of that corn relish.


Here is the aftermath of the buffet once we finished going through it. It may look like we barely made a dent in it. That would be due to the fact that Chef Charleen is the perfect hostess and was continuously replacing dishes with her fabulous creations as we cleaned them off like a swarm of locusts!

Thank you Charleen for an amazing meal! You Rock!

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1 Sheila { 09.10.13 at 9:11 AM }

“Oh my! ” Is apt description. 😀

2 Linda Hopkins { 09.10.13 at 9:15 AM }

Sheila, I know, Right?! We need to go to FnB for dinner sometime, soon! xoxo

3 Rita { 09.10.13 at 9:58 AM }

I had a delicious arugula salad with polenta croutons and shaved parmesan last week. I’m not a fan of traditional croutons, but the polenta put this salad over the edge (in a good way)!

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