Air Fryer Polenta Fries
Crunchy outside, custard inside, parmesan and rosemary through the middle.
Before You Start
Set polenta cuts into batons that crisp like proper fries but stay molten in the centre. Make the polenta firm, chill it hard in a lined tin, and be patient in the basket: they need the full time to build a crust. Parmesan in the mix and rosemary on top makes them a side you build a meal around.
Instructions
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Bring the water or stock to a boil with the salt. Rain in the polenta, whisking, and cook per the packet until very thick, usually 2 to 5 minutes for quick-cook.
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Beat in the parmesan, butter and half the rosemary off the heat.
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Scrape into a paper-lined 20 cm square tin, smooth flat about 2 cm deep, and chill uncovered for at least 2 hours until completely firm.
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Turn the slab out and cut into fat batons, about 2 cm by 8 cm. Pat them dry and toss gently with the olive oil.
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Preheat to 200°C / 400°F. Lay the batons in a single layer with gaps and air fry for 18 to 20 minutes, turning carefully at 12, until deep golden with a crisp shell.
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Scatter with the rest of the rosemary, more parmesan and flaky salt. Serve hot with garlic mayo or warm marinara.
♨️ Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
💡 Cook's tips
- Don't touch them for the first 12 minutes. The crust needs to set before they can be moved without smearing.
- Chill hard and cut clean. A soft slab makes wobbly fries that slump in the basket.
🔀 Make it your own
- Stir chopped chilli or smoked paprika into the polenta for a warmer fry.
- Cut into cubes instead and serve as croutons over tomato soup.
📦 Storing & reheating
The uncooked slab keeps 3 days in the fridge, so cut and cook batches to order. Cooked fries re-crisp at 200°C for 4 minutes.
❓ Frequently asked
Why are my polenta fries falling apart?
The polenta was too loose or not chilled enough. Cook it thick enough to hold a spoon upright, chill at least 2 hours, and turn the fries only once, late.
Can I use ready-made polenta from a tube?
Yes. Cut it into batons, dry them well, oil and cook the same way. Tube polenta is softer inside and a little less flavoursome, so season generously.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
More air fryer recipes
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.