Gluten Free Polenta Squares or Croutons


  • 3 cups canned low-salt chicken broth
  • 3/4 cup yellow cornmeal
  • 3/4 cup grated Gruyère cheese (to omit cheese, increase cornmeal to 1 cup and baking mix to ¼ cup)
  • 3 tablespoons The Pure Pantry All Purpose Baking Mix
  • 2 tablespoons butter or Earth Balance


Butter 9 x 12 -inch-diameter glass baking dish.  Bring broth to boil in heavy medium saucepan.  Gradually whisk in corn meal.  Reduce heat to medium and whisk constantly until mixture thickens, about 6 minutes.  Remove from heat.  Add cheese, baking mix and butter; stir until cheese melt.  Season with salt and pepper.  Transfer polenta to prepared dish; using buttered knife, spread evenly.  Cool until polenta is firm, at least 1 hour. 

Line baking sheet with foil.  Cut polenta into squares.  Transfer squares, bottom side up, to prepared sheet, fitting closely together.  (Can be made 1 day ahead by cutting, covering and chilling.) 

Preheat oven to 350°F. Bake polenta squares until golden, about 20 minutes. Cool on sheet. 

Top with your favorite things: cheeses, sautéed mushrooms, olive tapenade, sun dried tomatoes and goat cheese, pesto sauce; serve with soups and salads.

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