Slice the polenta in half lengthwise, then again into quarters. This will make triangular wedges. If you want them to be square or rectangular, carefully slice off the outer edges of the log lengthwise to leave a rectangular block. Next, cut this block in half and then into quarters, then slice widthwise into cubes about ½ to ¾ inch in size.
Transfer the cubes to a bowl and toss with olive oil and remaining ingredients.
Spread out on a parchment-paper-lined baking sheet. Bake at 400°F. for 30 - 35 minutes, turning the croutons over halfway through cooking time.
Notes
Polenta croutons are best on the day they're made. Fresh from the oven, they're crispy outside but still tender inside, just like a crouton should be! They do not refrigerate well as they tend to get a little tough.However, you can reheat leftover croutons on a baking sheet in the oven at 350°F. for 4 - 5 minutes or in your air fryer at 390°F. for 2 - 3 minutes.