Makes about 4 cups croutons.
- 3 cups canned low-salt chicken broth
- 1 cup yellow cornmeal
- 3 tablespoons The Pure Pantry All Purpose Baking Mix
- 1/4 teaspoon rosemary
- 1/4 teaspoon thyme
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil
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. Add rosemary, thyme, and garlic poweder. 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.) Brush or spray with olive oil.
Preheat oven to 400 F. Bake croutons until golden, about 45 minutes. Turn croutons to other side and bake an additional 15 minutes, until crisp. Cool on sheet.