Air Fryer Polenta Base
Golden air-fried polenta pieces made with vegetable stock, Parmesan and olive oil. The polenta is chilled until firm, cut into bite-sized pieces and air fried until crisp, creating a versatile base for your favourite savoury toppings.
Equipment
- baking paper
- baking tray
- Knife
- Saucepan, Large
- Whisk
Ingredients
- 2 tablespoons olive oil plus extra for the pan
- 1.25 litres vegetable stock
- 450 g instant polenta
- 40 g Parmesan grated
- 25 g butter
- Sea salt flakes to taste
- Black pepper freshly ground, to taste
Instructions
- Grease and line a 20 cm Swiss roll pan with baking paper.
- Heat the olive oil and vegetable stock in a large saucepan over medium heat and bring to a simmer.
- Gradually pour in the instant polenta, stirring constantly.
- Cook for 5 minutes, until the mixture is thick and coming away from the sides of the saucepan.
- Stir in the Parmesan and butter and season with sea salt flakes and freshly ground black pepper.
- Pour the prepared polenta into the pan, smooth the surface and refrigerate for up to 3 days.
- Preheat the air fryer to 200°C.
- Arrange the polenta pieces in a single layer in the air fryer basket.
- Air fry for 15 to 20 minutes, until golden.
- Store in an airtight container for up to 1 day.
- Add your desired toppings shortly before serving.
Notes & Wine Advice
Serving Suggestions
Serve the polenta pieces warm and crisp with your favourite savoury toppings. They make an excellent Amuse, Appetizer or small Snack. Try them with roasted vegetables, cheese, mushrooms, tomato toppings or fresh herbs.Recipe Notes
Add the instant polenta gradually while stirring constantly to prevent lumps. Once cooked, spread it evenly in the prepared pan and smooth the surface so the finished pieces have a similar thickness. Allow the polenta to chill until completely firm before cutting. This helps the pieces retain their shape when cooked in the Airfryer.Variations
Fresh herbs, garlic or spices can be stirred through the polenta before chilling. Different toppings can then transform the same Basic recipe into a variety of appetisers or snacks.Storage Advice
The uncut cooked polenta can be refrigerated for up to 3 days. Once air fried, allow the pieces to cool and store them in an airtight container for up to 1 day. Reheat briefly in the air fryer before adding toppings.Wine Advice
A fresh Pinot Grigio pairs well with the Parmesan and crisp polenta. A Chardonnay is a good alternative for richer cheese, mushroom or creamy toppings.Nutrition values
Serving: 430 gr | Calories: 540 kcal | Carbohydrates: 83 g | Protein: 13 g | Fat: 17 g | Saturated Fat: 7 g | Sodium: 760 mg | Sugar: 3 g