Crispy Polenta Bites in the Air Fryer Recipe
This recipe demonstrates how to make creamy, flavorful quick-cook polenta enriched with Parmesan cheese and butter, then crisped to perfection in an air fryer. The polenta is first simmered in vegetable or chicken stock, enhanced with cheese and butter, allowed to set, and finally air fried to achieve a golden, crunchy exterior. This versatile dish serves as a great base for various toppings and can be prepared ahead of time for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 to 24 pieces 1x
- Category: Side Dish
- Method: Air Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Polenta Base
- 2 tbsp olive oil, plus extra for greasing
- 500ml vegetable or chicken stock
- 125g quick-cook polenta
- 40g Parmesan or vegetarian alternative, grated
- 25g butter
Instructions
- Prepare the Tin: Oil and line a Swiss roll tin (approximately 31cm x 23cm) with baking parchment to prevent sticking.
- Simmer Stock and Oil: Place a large saucepan over medium heat, add 2 tablespoons of olive oil and the 500ml of stock, then bring to a gentle simmer.
- Cook Polenta: Gradually pour in the 125g quick-cook polenta while stirring constantly to prevent lumps. Continue to cook for 10-15 minutes until the polenta thickens and starts to pull away from the sides of the pan.
- Incorporate Cheese and Butter: Remove the pan from the heat and stir in 40g grated Parmesan and 25g butter until fully melted and incorporated for richness and flavor.
- Set the Polenta: Pour the creamy polenta mixture into the prepared tin, smoothing it out evenly. Allow it to cool and set for 1 hour at room temperature.
- Cut Polenta Pieces: Once set, cut the polenta into 16 to 24 evenly sized pieces, depending on preferred serving size.
- Air Fry the Polenta: Arrange the pieces in a single layer on the air fryer tray. Cook at 200°C for 15-20 minutes until golden and crisp on the outside.
- Serve or Store: Serve warm with your choice of toppings. Leftover cooked polenta pieces can be stored in an airtight container and refrigerated for up to one day, while the unset polenta in the tin can be kept chilled for up to three days.
Notes
- Use quick-cook polenta for faster preparation; traditional polenta requires longer cooking time.
- Vegetarian Parmesan alternatives work well for a vegetarian-friendly version.
- Ensure constant stirring during cooking to avoid lumps and prevent the polenta from sticking to the pan.
- Allow polenta to fully cool and set before cutting to achieve clean pieces.
- Air frying creates a crispy crust without deep frying, making this a lighter option.
- The polenta pieces make an excellent base for savory toppings such as sautéed mushrooms, roasted vegetables, or tomato sauce.
Keywords: polenta, quick polenta, air fried polenta, Italian side dish, Parmesan polenta, crispy polenta, vegetarian polenta
