Air Fryer Recipe
Crispy Lemon Herb Polenta Cakes
Polenta cakes shine when their exterior is crisp and their interior remains tender. The air fryer excels at this, as its rapid convection removes moisture quickly, allowing for even browning without excess oil. This method ensures a delightful texture contrast in every bite.
Ingredients
- 180g instant polenta or quick-cook polenta
- 700ml vegetable stock, hot
- 25g unsalted butter, plus extra for greasing the tin
- 40g finely grated Parmesan or vegetarian hard cheese
- 1 unwaxed lemon, finely zested
- 1 tbsp lemon juice
- 2 tbsp finely chopped flat-leaf parsley
- 1 tbsp finely chopped chives
- 1 tsp finely chopped thyme leaves, or ½ tsp dried thyme
- 1 small garlic clove, finely grated
- ½ tsp fine sea salt
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil, for brushing or spraying
- 1 tbsp fine polenta or semolina, for dusting
Method
- Line a 20cm square tin with baking parchment, leaving an overhang on two sides, then lightly butter the parchment.
- Bring the hot vegetable stock to a gentle simmer in a medium saucepan.
- Pour in the polenta in a steady stream while whisking constantly, then reduce the heat to low.
- Cook for 4–6 minutes, stirring with a spatula once it thickens, until the polenta pulls away from the sides of the pan.
- Take the pan off the heat and stir in the butter, Parmesan, lemon zest, lemon juice, parsley, chives, thyme, garlic, salt and pepper.
- Scrape the polenta into the lined tin and smooth it into an even layer about 1.5–2cm thick.
- Cool for 20 minutes at room temperature, then chill for at least 1 hour, or up to overnight, until firm.
- Lift the slab from the tin and peel away the parchment. Cut into 12 squares, rectangles or rounds.
- Dust both sides lightly with the extra fine polenta or semolina, then brush or spray with olive oil.
- Preheat the air fryer to 200°C for 3 minutes if your model recommends preheating.
- Arrange the cakes in a single layer with space between them.
- Air fry at 200°C for 8 minutes, then turn carefully with tongs or a fish slice.
- Cook for a further 4–6 minutes until the cakes are golden at the corners and feel dry and crisp when tapped.
- Rest the cakes on a wire rack for 2 minutes before serving.
Nutrition
Calories: 250
