Polenta Crispy Croutons with Southern Style Pimento Cheese

Ingredients

Pimento Cheese Spread

• 1/3 cup canned white beans, rinsed and drained
• 1/ 4 cup packed finely shredded reduced fat sharp cheddar cheese
• 2 tablespoons drained jarred pimentos, finely chopped
• 1 teaspoon drained jarred capers, finely chopped
• 1/2 teaspoon chipotle flavored hot sauce
• 1 tablespoon chopped flat leaf parsley- garnishment

Polenta Crispy Croutons

• 1-18 ounce tube prepared polenta
• 1/2 cup whole wheat or plain panko bread crumbs
• 1-1/2 tablespoons extra virgin olive oil

Instructions

1. Pimento Cheese Spread: In a medium bowl mash with fork the white beans, shredded cheese, pimentos, capers and hot sauce, set aside for flavors to blend.
2. Polenta Crispy Croutons: Trim off polenta's rounded edges to form a rectangle(reserve trimmed polenta for another use)halve rectangle lengthwise. Spread panko on a large plate then press polenta halves on both sides to coat; lightly pat panko onto polenta so it adheres. Heat oil over medium high in a large non-stick skillet. Cook polenta until crispy on both sides turning once about 2 minutes per side. Place on paper towels to drain, cut each polenta rectangle into 9 pieces.
3. To Serve: Place polenta croutons onto decorative platter, top with pimento cheese spread and last sprinkle with parsley.