Air Fryer Recipe
Crispy Polenta Croutons
Polenta croutons are a treat when their exterior is crisp yet the centre remains creamy. The air fryer is perfect for this task, as it quickly dries the surfaces and crisps the edges without needing a deep fry.
Ingredients
- 150g quick-cook polenta
- 600ml vegetable stock, chicken stock or water, hot
- 25g unsalted butter
- 35g finely grated Parmesan or Grana Padano
- 1 small garlic clove, finely grated, or ½ tsp garlic granules
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 1 tbsp finely chopped rosemary, thyme or parsley, optional
- 1½ tbsp olive oil
- 1 tbsp cornflour, optional
Method
- Line a shallow tin or container with baking parchment, leaving an overhang.
- Bring the hot stock or water to a steady simmer in a saucepan over medium heat.
- Slowly whisk in the polenta, cooking for 3–5 minutes until thick.
- Remove from heat and stir in butter, Parmesan, garlic, salt, pepper, and herbs.
- Spread polenta in the lined tin to an even thickness of 1.5–2cm.
- Cool for 10 minutes, then chill for at least 1 hour until firm.
- Cut the set polenta into 1.5–2cm cubes.
- Toss cubes with olive oil and cornflour, if using.
- Preheat air fryer to 200°C for 3 minutes.
- Arrange croutons in a single layer in the air fryer basket.
- Air fry at 200°C for 10 minutes, then shake or turn croutons.
- Continue cooking for 5–8 minutes until deep golden.
- Rest croutons in the basket for 2 minutes before serving.
Nutrition
Calories: 250
