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 sea salt
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon garlic powder
- Optional: 2 tablespoons grated Parmesan cheese for topping
Instructions
- Remove the polenta from its plastic packaging and pat it dry with a paper towel. Excess moisture prevents the exterior from getting truly crispy. Place the polenta on a cutting board and slice the log into rounds about 3/4-inch thick. Cut each round into uniform cubes. Aim for roughly 1-inch squares so they cook at the same rate.
- Place the polenta cubes into a large mixing bowl. Drizzle the olive oil over the cubes and sprinkle in the chopped rosemary, sea salt, black pepper, and garlic powder. Use your hands or a silicone spatula to gently toss the cubes. Be careful not to break the cubes apart while ensuring every side is lightly coated in 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 to allow for maximum airflow. Cook for 15 to 18 minutes. Halfway through the cooking time, remove the basket and give it a good shake to flip the cubes. Continue cooking until they are deep golden brown and feel firm to the touch.
- Remove the crispy cubes from the air fryer and transfer them to a serving platter. While they are still piping hot, sprinkle with additional sea salt or the optional Parmesan cheese if desired. Serve immediately with your favorite dipping sauce, such as marinara, basil pesto, or a spicy aioli.
- Cook Time: 25 minutes