Air Fryer Polenta Fries
Crunchy outside, custard inside, parmesan and rosemary through the middle.
Kit that makes this foolproof
A few inexpensive bits that get you crispier results with less mess.
A roomy air fryer
A larger basket means fewer batches and crispier results.
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Perforated liners
Less sticking and mess, without blocking the airflow.
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Silicone tongs
Turn and lift without scratching the non-stick basket.
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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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1
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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2
Beat in the parmesan, butter and half the rosemary off the heat.
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3
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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4
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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5
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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6
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
- Do not 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.
