Ready-cooked polenta gets a crisp shell in the air fryer while the centers stay soft. The key is drying the surface before oiling it.
Before you start
Use a firm, ready-to-slice tube of plain polenta. Refrigerated homemade polenta can work if it was set firmly in a shallow pan.
Air Fryer Crispy Polenta Fingers
Ready-cooked polenta gets a crisp shell in the air fryer while the centers stay soft. The key is drying the surface before oiling it.
Ingredients
Method
- Cut the polenta into sticks about ¾ inch thick and pat them dry.
- Brush with oil and dust with smoked paprika. Arrange in a single layer in the basket.
- Air fry at 390°F (200°C) for 14–18 minutes, turning halfway, until the edges feel crisp. Add the Parmesan for the final 2 minutes.
- Let the sticks rest on a rack for 2 minutes before serving.
Notes
Time is per batch. Turn with a thin spatula if the sticks are soft or sticking at the halfway mark.
Nutrition estimate per serving
| Energy | 261 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrate | 35 g |
| Fat | 10 g |
| Fiber | 3 g |
Calculated from the listed ingredient weights using standard food composition estimates. Brands, draining and cooking losses can change the values. USDA FoodData Central
Kitchen note
Time is per batch. Turn with a thin spatula if the sticks are soft or sticking at the halfway mark.
Browse more ideas in the SkilletGlow recipe index.
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