Air Fryer Polenta (from Scratch)

Coarse cornmeal or polenta, instead of fine cornmeal, will give this recipe a better texture.

I’ve found that coarse-ground polenta creates a sturdier base that sets firmly after chilling. This lets you cut cleaner, sturdier slices that won’t fall apart in the air fryer. I like to use Bob’s Red Mill coarse cornmeal for this recipe.

Broth will add some savory flavor to the polenta, making it pair especially well with Italian-inspired main dishes.

Parmesan cheese is optional, but it adds richness and helps build a more savory bite. This ingredient works a similar magic in our Italian tomato risotto recipe (risotto al pomadoro.)

Step 1: Mix the polenta

1. Boil the water or broth and whisk in the coarse cornmeal, making sure there are no lumps.
2. Reduce the heat to low and continue cooking the polenta, stirring frequently, until it’s thick and creamy.
3. Stir in the butter and cheese.
4. Cook and stir for another 15-30 minutes until the polenta pulls away from the sides of the pot.

Step 2: Chill and cut the polenta

5. Pour the cooked polenta into a 9″x9″ baking pan lined with parchment paper. Evenly spread it through the pan.
6. Chill the pan of polenta for at least 2 hours or 30 minutes in the freezer. When the polenta is firm, cut it into squares or rectangles.

Step 3: Air fry the polenta

Preheat the air fryer to 400° F (200° C), lightly brush the polenta slices with olive oil.

7. Place the polenta slices in a single layer in your air fryer, being careful not to overcrowd the basket or rack.
8. Cook in the air fryer for 12-15 minutes, flipping each slice halfway through.

Best Shapes for Air Frying Polenta

Polenta can be cut into several shapes before air frying.

• Squares or rectangles hold their shapes best and develop crisp edges.
• Polenta fries work well for dipping, but should be cut slightly thicker to avoid drying out.
• Triangles are a nice shape for appetizers and crisp evenly in the air fryer.

Platter Talk Recipe Tip

I found this was best served immediately after cooking. The exterior is golden and crispy, and the center is slightly firmer than creamy polenta.

Common Mistakes when Making Air Fryer Polenta

After a lot of trial and error, I’ve learned that many air fryer polenta recipes fail for the same reasons. Avoid these common issues, and your polenta will turn out golden brown and crispy on the outside and soft and tender on the inside.

Not chilling the polenta long enough

Polenta made from scratch needs to firm up in the refrigerator before cutting. Otherwise, it’s going to fall apart in the air fryer. I’ve found that cooked polenta should chill for at least two hours, but overnight is even better. Do this, and you’ll get nice, clean polenta slices every time.

Overcrowding the air fryer basket

Air fryers work best when hot air can circulate freely around the food. Arrange the polenta in a single layer, leaving space between them so they crisp evenly.

Skipping the oil

A light brushing or spraying of olive oil helps the edges turn golden and crisp. Without a little oil, the surface can dry out instead of browning.

Cutting the pieces too thin

Very thin slices of polenta will dry out before they crisp. Squares or rectangles about 1/2 to 3/4 inches give the best balance of crispy polenta with tender centers.

What to Serve with Air Fryer Polenta

I like to serve this with air fryer beef short ribs and roasted rainbow carrots with a balsamic glaze. We also like air fryer polenta with braised pork shoulder, chicken meatball casserole, and this simple Mandarin orange salad.

How to Store and Reheat

• You can store any leftovers in an air-tight container in the fridge. These will stay good for up to 5 days this way.
• To Reheat, place in a preheated air fryer at 400° F for about 6 minutes. These are best eaten fresh, but will reheat surprisingly well.