Air Fryer Polenta Cakes with Burrata and Marinara
Description
Crispy, parmesan-breaded polenta rounds plated with warm marinara, peppery arugula, and torn burrata. Restaurant-style appetizer, weeknight effort.
Ingredients
For the polenta cakes:
- 1 tube polenta, about 18 oz
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs, panko if you have it
- 1 cup parmesan cheese, grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- Olive oil spray
For serving:
- 1 cup marinara sauce, warmed
- ½ cup burrata cheese
- A handful of arugula, or fresh basil
- Flaky sea salt
- Cracked black pepper
- Good olive oil for drizzling
Instructions
- Slice the polenta. Open the polenta tube and remove the wrapper. Cut off the rounded ends (optional). Slice the polenta into ½-inch thick rounds, about 20 total. Pat each round dry on both sides with a paper towel.
- Season the rounds. Sprinkle both sides of the polenta rounds with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Set up the breading station. In three shallow bowls, place: (1) the all-purpose flour, (2) the beaten eggs, and (3) the breadcrumbs, parmesan, ½ teaspoon kosher salt, ½ teaspoon black pepper, oregano, and garlic powder whisked together.
- Bread each round. Dredge each polenta round lightly in flour and shake off the excess. Dip into the beaten egg, letting the excess drip back into the bowl. Press both sides firmly into the parmesan-breadcrumb mixture to coat fully.
- Preheat the air fryer to 380°F (193°C) for 2-3 minutes. Lightly spray the basket with olive oil.
- Air fry the polenta cakes. Arrange breaded polenta rounds in a single layer with space between each (work in batches as needed). Mist the tops with olive oil. Cook at 380°F for 12-15 minutes, flipping halfway through and spraying the second side with oil. The cakes are done when both sides are deeply golden and crispy.
- Rest on a wire rack. Transfer cooked polenta cakes to a wire cooling rack — not a plate — to keep the bottoms crispy.
- Plate and serve. Smear warm marinara sauce on each serving plate. Arrange the polenta cakes on top. Scatter arugula or fresh basil over the cakes. Tear burrata into pieces and tuck it between and on top of the polenta. Finish with flaky sea salt, cracked black pepper, and a drizzle of good olive oil. Serve immediately.
Equipment
- Olive Oil Spray
- 3 shallow bowls
Notes
- Pat the polenta dry before breading — this is the single most important step for crispy results. Wet polenta steams instead of crisping in the air fryer.
- Press the breadcrumb mixture firmly into both sides of each round so the coating adheres during cooking.
- Panko breadcrumbs give the crispiest crust, but regular Italian breadcrumbs work fine.
- Use freshly grated parmesan from a wedge — it melts and browns better than the pre-shredded shaker variety.
- Tear burrata with your hands, not a knife, so the creamy stracciatella filling spills out around the cakes.
- Serve immediately for the best texture contrast between hot crispy polenta and cool creamy burrata.
- Make-ahead: Bread the polenta cakes up to 8 hours in advance and refrigerate on a parchment-lined plate. Air fry just before serving.
- No burrata? Substitute torn fresh mozzarella with a spoonful of ricotta on top.
- Gluten-free version: Use 1:1 gluten-free flour and gluten-free panko.
- Oven option: Bake at 400°F on a parchment-lined sheet pan for 20-25 minutes, flipping halfway.
Nutrition
Serving: 1ServingCalories: 77kcalCarbohydrates: 7gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 24mgSodium: 300mgPotassium: 64mgFiber: 1gSugar: 1gVitamin A: 159IUVitamin C: 1mgCalcium: 106mgIron: 1mg