Ingredients
Scale
- 1 tube (18 oz) pre-cooked plain polenta
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt (plus more for finishing)
- 1/4 teaspoon freshly ground black pepper
- Optional: Grated Parmesan cheese for topping
Instructions
- Start by removing the polenta from its plastic packaging. Use a paper towel to pat the surface dry, as excess moisture prevents the cubes from getting crispy. Slice the polenta tube into 1-inch thick rounds, then cut each round into uniform cubes. In a large mixing bowl, combine the polenta cubes, olive oil, chopped rosemary, garlic powder, sea salt, and black pepper. Toss gently with your hands or a silicone spatula until every cube is evenly coated in the oil and herbs.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Arrange the seasoned polenta cubes in the air fryer basket in a single layer. Make sure they are not touching or overlapping to allow the hot air to circulate freely around each piece. Cook for 15 to 20 minutes. At the halfway mark (around 10 minutes), remove the basket and give it a good shake to flip the cubes. Continue air frying until the edges are golden brown and the surfaces look blistered and crunchy.
- Once the polenta cubes are finished, carefully transfer them to a serving platter. While they are still piping hot, sprinkle with an extra pinch of flaky sea salt and optional grated Parmesan cheese. Serve immediately while they are at their peak crispiness. These pair beautifully with a side of marinara sauce, spicy aioli, or even a simple balsamic reduction for dipping.
- Cook Time: 30 minutes