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One of the things that people have to give up when they go gluten free, about which they are saddest, is croutons. It’s especially hard if they are also vegan, because salads are a go-to favorite of vegans. Croutons add a delicious crunch and burst of flavor to a salad and they are often sorely missed when they have to disappear. We love this recipe for two reasons: 1) it gives us back our beloved croutons and, 2) it is yet another use for those tubes of polenta. We love the tubes of polenta because they are so versatile and offer a quick way to throw together a delicious meal. Most tubes of polenta are vegan and gluten free, but you will want to read the ingredients to be sure.
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(Read about Anne's hospital stay)
2 teaspoons extra-virgin olive oil
1/2 tube polenta, cubed
Salt and pepper to taste
Optional: basil, oregano, garlic powder, onion flakes
Heat the oil in a large frying pan over medium heat until it is hot. Be sure to swirl it around the pan to get it evenly coated. Carefully add the cubes of polenta to the pan and cook until they are a crispy, golden brown. Make sure to cook on all sides to get a good crispiness on the outside. Total cooking time should take about 5-8 minutes. Once they are done cooking, take the pan off of the heat, salt and pepper to taste, and add any other desired seasonings.
Once they have cooled a little, they are ready to use! Enjoy these in a big green salad, or on top of your favorite soup!
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