Broccoli and bean salad with polenta croutons was a concoction we conjured up from no where. But, guess is so friggin' scrumptious you won't be able to stop eating it!

Do you miss croutons? Well you needn't anymore because we have gluten free croutons! We love polenta and it really adds some delicious texture and depth to this salad. Plus it has the added bonus of filling you up. Just quietly, polenta croutons are better than the memory of real croutons!

Broccoli and bean salad with gluten free polenta croutons

Preparation time
30 minutes
Cooking time
40 minutes


1 head broccoli, florets trimmed
150g green beans, trimmed and chopped in half
1 large chilli, finely chopped
1 tbs olive oil
salt and pepper, to season

Polenta croutons
1 cups water
1/2 tsp chicken or vegetable stock powder
1/2 cup fine polenta
1/8 tsp cayenne
1 clove garlic, crushed
1 teaspoons olive oil
salt and pepper, to season
30g parmesan cheese, grated

Broccoli and bean salad with gluten free polenta croutons


  1. Place the water and stock powder in a saucepan and bring to the boil, reduce the temperature to low and gradually stir the polenta through the water until thick. Remove from the heat and stir in the cayenne pepper, garlic, olive oil and season to taste.
  2. In a baking tray with edges, flatten the polenta to approximately 1cm high and evenly cover with the parmesan. Sit aside to cool.
  3. When cooled slice into 1cm square pieces, spread them out on the tray. Place in the oven, preheated to 180°C. Cook for 30 minutes, flipping the croutons regularly so they crisp on all sides. Remove the croutons and allow them to cool.
  4. Meanwhile, place the broccoli florets with a little water in a microwave safe dish with a lid, steam in the microwave for 2 minutes. Add the beans and cook for a further 30 seconds. Allow to cool.
  5. To bring the salad together mix the broccoli, beans, chilli and olive oil in a bowl and season to taste, when happy with the flavour add the croutons and combine well.

Looking for more gluten free salads? Be inspired by these little beauties;

Broccoli and bean salad with gluten free polenta croutons