Air Fryer Recipe
Crispy Polenta Bites
Crispy polenta bites are a delightful treat with a thin, golden shell and a soft, savoury centre. The air fryer is ideal for this dish, as it efficiently removes surface moisture and promotes browning, creating a satisfying crunch without the need for deep frying.
Ingredients
- 150g quick-cook polenta
- 600ml vegetable stock, hot
- 25g unsalted butter
- 40g finely grated Parmesan, plus 1 tbsp extra for finishing
- 1 tbsp olive oil, plus 1 tbsp for air frying
- 1 small garlic clove, finely grated
- 1 tsp finely chopped rosemary
- 1 tsp finely chopped thyme leaves
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 2 tbsp fine polenta or cornmeal for dusting
- Optional: ¼ tsp smoked paprika or chilli flakes
Method
- Line a 20cm square tin or dish with baking parchment and brush with a few drops of oil.
- Bring the hot vegetable stock to a simmer in a saucepan.
- Pour in the polenta in a thin stream while whisking constantly.
- Reduce heat to low and cook for 4–6 minutes, stirring until thick.
- Stir in butter, Parmesan, olive oil, garlic, rosemary, thyme, salt, and pepper.
- Scrape polenta into the lined tin and smooth into an even layer about 1.5–2cm thick.
- Cool for 15 minutes, then chill for at least 1 hour.
- Lift the polenta slab out and cut into 2.5–3cm squares, batons, or triangles.
- Sprinkle pieces with fine polenta or cornmeal and coat with 1 tbsp olive oil.
- Preheat air fryer to 200°C for 3 minutes if needed.
- Arrange bites in a single layer in the air fryer basket.
- Air fry at 200°C for 10 minutes, then turn bites and cook for another 5–8 minutes.
- Transfer to a wire rack or warm plate lined with kitchen paper for 2 minutes before serving.
- Finish with extra Parmesan, a pinch of salt, and smoked paprika or chilli flakes if using.
Nutrition
Calories: 250
