Air Fryer Polenta Fries
Parmesan polenta cooked from scratch, chilled overnight until sliceable, then cut into batons and crisped in the air fryer. A dusting of cornstarch before cooking builds the shell that ordinarily needs deep frying.
- Prep20 min
- Cook50 min
- Total4 h 20 min
- Serves4
AI-generated illustration
Contains:dairy
Ingredients
Method
- Bring the water to a boil with the salt, pour in the coarse polenta in a thin stream while whisking, and cook over low heat, stirring often, until thick enough to stand a spoon in, 25 to 30 minutes.
- Beat in the butter and grated Parmesan cheese, spread the polenta 3/4 inch (1.9 cm) thick in a lined pan, and refrigerate until completely firm, at least 3 hours or overnight. Soft polenta will not survive being cut.
- Cut the set polenta into batons about 3/4 inch (1.9 cm) wide and toss them gently with the olive oil, cornstarch, garlic powder, smoked paprika, and black pepper; the cornstarch is what forms the shell.
- Arrange them in the air fryer basket in a single layer with space between them and cook at 400 degrees F (204 degrees C) for 12 minutes.
- Turn the fries and cook 6 to 10 minutes more, until golden and crisp at the corners, working in batches rather than crowding the basket, which steams them.
- Scatter the fresh parsley over the fries and serve hot with the warmed marinara sauce.
Notes
- Instant polenta sets softer and tends to break; use the coarse slow-cooking kind.
