Transform a simple tube of polenta into golden, crunchy bites with this easy air-fried recipe.
Naturally gluten-free and low in carbs, these polenta slices are rich in fiber and heart-healthy fats from olive oil, making them a nutritious snack or side.
Quick to prepare, versatile in flavors, and perfect for meal prep, they pair beautifully with your favorite dipping sauces.
Crispy Polenta Slices
Equipment
- 1 Air Fryer
- 1 sharp knife
- 1 cutting board
- 1 Small brush or oil spray
- Paper Towels
Ingredients
- 18 oz precooked polenta tube
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sea salt
- ¼ teaspoon black pepper adjust to taste
- 2 tablespoons grated Parmigiano-Reggiano cheese
- ¼ cup thin slices Parmigiano-Reggiano cheese
- Favorite dipping sauce marinara recommended
Instructions
- Prepare Your Dipping Sauce: Before starting with the polenta, decide on your dipping sauce. If using a homemade marinara or tomato-based sauce, prepare it first so it’s ready when the polenta slices come out of the air fryer. This ensures the slices can be served hot and fresh. A store-bought sauce also works well, saving you time without sacrificing flavor.
- Preheat the Air Fryer: Turn on your air fryer and set it to 400°F (200°C). Preheating ensures the polenta slices begin crisping immediately, giving them that golden exterior without sticking. Most air fryers take 3–5 minutes to reach temperature—follow your manufacturer’s guidelines for best results.
- Slice and Dry the Polenta: Take your tube of precooked polenta and carefully slice off one end. Gently squeeze the polenta onto a cutting board to release the entire tube. Using a sharp knife, cut the polenta into rounds about ½-inch thick. Pat each slice gently with a paper towel to remove any surface moisture—this step is key to achieving a crisp, golden exterior.
- Season and Oil the Polenta: Brush each polenta slice with a thin layer of extra-virgin olive oil, coating both sides evenly. Alternatively, you can lightly spray them with cooking oil. Sprinkle sea salt and black pepper on both sides according to your taste. This simple seasoning enhances the natural corn flavor while ensuring a flavorful crust.
- Prepare the Air Fryer Basket: Spray the air fryer basket or tray with nonstick spray to prevent the polenta slices from sticking during cooking. Arrange the slices in a single layer, leaving a small space between each piece to allow air circulation, which promotes even browning and crisping. Avoid overcrowding the basket.
- Air-Fry Until Golden and Crisp: Place the basket in the preheated air fryer and cook the polenta slices at 400°F (200°C) for 25–30 minutes. About halfway through the cooking time, use tongs to flip each slice gently. This ensures both sides develop a uniform golden-brown color and a crunchy texture. Keep an eye on them in the final 5 minutes to prevent over-browning.
- Add Grated Cheese for Extra Flavor: Once the slices are crisp, sprinkle 2 tablespoons of grated Parmigiano-Reggiano cheese evenly over the top of the polenta rounds. Return them to the air fryer for 1–2 minutes, just long enough for the cheese to melt and turn slightly golden, creating a rich, savory layer.
- Serve with Additional Garnishes: For an added touch, sprinkle extra Parmigiano-Reggiano or finely chopped fresh Italian parsley over the slices. Arrange them on a serving plate with your prepared dipping sauce on the side. Serve immediately for the best texture and flavor.
Notes
- Yield: An 18-ounce tube of precooked polenta yields about 12 slices when cut ½-inch thick.
- Alternative Cuts: For variety, try cutting the polenta into sticks to make crispy fries or squares for bite-sized appetizers.
- Seasoning Ideas: While classic salt and pepper work beautifully, feel free to experiment with garlic powder, smoked paprika, chili flakes, or Italian herbs for added flavor.
- Cheese Options: Parmigiano-Reggiano adds a savory crunch, but plant-based cheeses can be used to make a dairy-free version.
- Serving Variations: Polenta slices can be served plain, with dipping sauces, or turned into mini polenta pizzas topped with tomato sauce and cheese.
Chef’s Secrets For Perfect Crispy Polenta
The key to perfectly crisp polenta lies in preparation.
Start by thoroughly patting each slice dry—moisture is the enemy of crispiness.
Don’t skimp on preheating your air fryer; a hot basket ensures golden, crunchy edges.
Flip the slices halfway through cooking to achieve even browning.
When adding cheese, a quick 1–2 minute melt is enough; overcooking can make the slices soggy.
For extra flavor, brush a thin layer of olive oil on both sides and season generously.
These small details make a big difference in texture and taste.
Serving Suggestions To Impress Guests
These golden polenta slices are versatile and can be served in multiple ways.
Pair them with a simple marinara or roasted red pepper sauce for a classic Italian appetizer.
For a more decadent option, top with sautéed mushrooms, fresh herbs, or a drizzle of balsamic glaze.
They also make a perfect side dish for grilled vegetables, roasted meats, or even a light salad.
For casual entertaining, arrange them on a platter with several dipping sauces for a fun, interactive snack experience.
Storage Tips To Keep Polenta Crispy
Polenta slices are best enjoyed fresh but can be stored for later use.
Let them cool completely before placing them in an airtight container in the refrigerator for up to 3 days.
To re-crisp, return slices to the air fryer at 375°F for 3–5 minutes or bake in a preheated oven at 400°F until golden.
Avoid storing them in sauce, as this will make them soggy.
For longer storage, cooked polenta slices can also be frozen in a single layer, then reheated directly from frozen for a quick snack.
Frequently Asked Questions
1. Can I use uncooked polenta for this recipe?
No, this recipe works best with precooked polenta. Uncooked polenta has a different texture and will not hold its shape in slices or air-fry properly.
2. How can I make this recipe dairy-free?
Substitute Parmigiano-Reggiano with a plant-based hard cheese or nutritional yeast. You can still achieve a satisfying flavor and slightly crispy topping.
3. Can I bake these instead of air-frying?
Yes! Preheat the oven to 425°F, place the slices on a parchment-lined baking sheet, and bake for 25–30 minutes, flipping halfway through, until golden and crisp.
4. How do I prevent polenta slices from sticking?
Pat the slices dry, lightly brush or spray with oil, and coat the air fryer basket or baking sheet with nonstick spray. Make sure slices are not touching to allow airflow.
5. Can I make polenta fries instead of slices?
Absolutely! Cut the polenta into sticks about ½-inch thick and follow the same air-frying instructions. They make a fun and crunchy alternative for snacking or serving with dipping sauces.
