Air Fryer Recipe
Crispy Herbed Polenta Cubes
Herbed polenta cubes are a crispy and savory treat, perfect for air frying and versatile enough to serve as an appetizer or side dish.
Ingredients
- 1 cup coarse polenta
- 4 cups of water or vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons finely chopped fresh herbs (such as rosemary, thyme, or parsley)
- ½ cup grated Parmesan cheese (optional)
Method
- Bring water or vegetable broth to a boil in a medium saucepan.
- Gradually add polenta, stirring constantly to prevent lumps.
- Reduce heat to low and cook for 15 to 20 minutes, stirring occasionally.
- Stir in Parmesan cheese, if using.
- Remove from heat and stir in olive oil, salt, black pepper, and fresh herbs.
- Pour polenta into a greased baking dish and spread evenly.
- Cool at room temperature, then refrigerate for at least 2 hours until firm.
- Turn polenta onto a cutting board and cut into cubes.
- Preheat air fryer to 200°C (390°F).
- Arrange polenta cubes in a single layer in the air fryer basket.
- Air fry for about 15 minutes, shaking halfway through.
Why this works in an air fryer
Chilled polenta gels as the maize starch sets, so the cubes hold sharp edges. Air-fryer convection drives moisture off those cut faces quickly, while the olive oil and Parmesan encourage browning and a thin crisp crust. Coarse polenta gives more texture than instant, but needs full hydration before chilling.
Equipment notes
Assumes a 5–6 litre basket with cubes in one layer and a little space between them; smaller baskets will need batches. In a single-drawer fryer, shake or turn the cubes halfway. In a dual-zone model, use both drawers only if they are evenly loaded, and check 2–3 minutes early as smaller loads brown faster.
Common pitfalls
- Cubes slumping or breaking as you cut them? The polenta was not chilled firm enough or was undercooked; refrigerate longer, and next time cook until thick enough to pull from the pan sides.
- Pale, leathery sides after 15 minutes? The surfaces were too damp or the basket was crowded; pat the cubes dry and cook in a looser single layer for another 3–5 minutes.
- Edges browning before the centres feel hot? The cubes are too large or the fryer runs hot; cut to about 2–3 cm next time, and finish this batch at 180°C for 4–6 minutes.
- Sticking to the basket when shaken? The cubes went in without enough surface fat or the coating is fragile; lightly oil the basket and turn with tongs rather than shaking hard.
Variations & substitutions
- Use vegetable broth instead of water for a deeper savoury base; it may contain salt, so reduce the added salt slightly to avoid an over-seasoned crust.
- Swap Parmesan for finely grated mature Cheddar or Pecorino; both brown readily, so check a couple of minutes early for scorching at the edges.
- Add a pinch of smoked paprika or chilli flakes with the herbs; dry spices toast on the surface and make the crust darker.
- For a dairy-free version, omit the Parmesan and add 1 tablespoon nutritional yeast; the cubes will brown a little less, so a light oil spray helps crisping.
Storage & reheating
Keep chilled in an airtight container for up to 3 days, then reheat in the air fryer at 180°C for 5–7 minutes until hot and crisp again.
Nutrition
Calories: 250
