Bring water or broth to a boil in a large pot.

Gradually whisk in the polenta, stirring constantly to avoid lumps.

Reduce heat to low and cook for 30 minutes, stirring frequently, until the polenta is thick and creamy.

Stir in butter and Parmesan cheese (if using) for added richness.

Continue cooking for another 15-30 minutes until the polenta comes away from the side of the pot.

Pour the cooked polenta into a lined 9x9-inch baking dish, spreading it evenly.

Allow the polenta to cool to room temperature, then freeze for 30 minutes or refrigerate for at least 2 hours or until firm (if possible overnight).

Once firm, remove the polenta from the dish and cut it into your desired shapes: squares, rectangles, or even triangles.

Preheat your air fryer to 400°F (200°C).

Lightly brush or spray the polenta pieces with olive oil.

Place the polenta pieces in a single layer in the air fryer basket, making sure not to overcrowd them.