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.
Everything you need
- 1 cup (160 g) quick-cook polenta
- 3 cups (711 g) water or vegetable stock
- ½ cup (50 g) parmesan, grated
- 1 tbsp (14 g) unsalted butter
- 1 tsp fine salt
- 2 tsp fresh rosemary, chopped
- 2 tbsp (27 g) olive oil
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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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.
For this step
- 1 cup (160 g) quick-cook polenta
- 3 cups (711 g) water or vegetable stock
- 1 tsp fine salt
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Beat in the parmesan, butter and half the rosemary off the heat.
For this step
- ½ cup (50 g) parmesan
- 1 tbsp (14 g) unsalted butter
- 2 tsp fresh rosemary
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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.
For this step
- 2 tbsp (27 g) 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.
For this step
- ½ cup (50 g) parmesan
- 1 tsp fine salt
- 2 tsp fresh rosemary
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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.
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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.