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Air Fryer Polenta Fries

Crispy Air Fryer Polenta Fries

5 from 1 vote
Author: Laurie Fleming
Prep Time: 20 minutes
Cook Time: 15 minutes
1 hour
Total Time: 1 hour 35 minutes
Servings: 8 Servings

Description

Crispy on the outside, creamy in the middle, these air fryer polenta fries are an easy, gluten-free alternative to potato fries. Make them from scratch or with a tube of pre-cooked polenta — both methods included.

Ingredients 

From-scratch method

  • 3 ½ cups vegetable stock, or broth
  • 1 ½ cups instant polenta
  • ¾ cup parmesan cheese, grated (divided)
  • 1 tablespoon unsalted butter
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Cooking oil spray, for the fries
  • 2 tablespoons cornstarch, for extra crispiness, optional

Tube-polenta method (shortcut)

  • 16 ounces pre-cooked polenta, 1 tube
  • 1 tablespoons olive oil, or cooking spray
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder, optional, to taste
  • ¼ teaspoon smoked paprika, optional, to taste
  • ¼ teaspoon Italian seasoning, optional, to taste
  • 1 teaspoon parmesan, optional, to finish

Instructions

From scratch

  • Bring the vegetable stock to a simmer in a medium saucepan over medium heat. Slowly whisk in the instant polenta, reduce the heat, and cook about 10 minutes, stirring frequently, until thick and smooth.
  • Stir in the butter, half the parmesan, salt, and pepper until smooth with no lumps.
  • Spread the polenta evenly into a parchment-lined rectangular pan. Refrigerate at least 1 hour (overnight is best) until completely firm.
  • Turn the block out onto a cutting board and cut into thick, uniform sticks, about 1″ x 3″. Lightly spray or brush all sides with oil. For extra crunch, toss the sticks in a light dusting of cornstarch first.
  • Preheat the air fryer to 400°F. Arrange the fries in a single layer with space between each. Air fry 12–15 minutes, flipping at the 7–8 minute mark, until golden and crisp. Work in batches if needed.
  • Sprinkle with the remaining parmesan and serve hot with your favorite dip.

Tube polenta (shortcut)

  • Unwrap the polenta tube and pat dry. Cut into ½″-thick sticks.
  • Toss with olive oil, salt, pepper, and any seasonings (and a light cornstarch dusting, if using).
  • Preheat the air fryer to 400°F. Air fry in a single layer 15–18 minutes, flipping halfway, until golden and crisp.
  • Finish with parmesan and serve with a dip.

Equipment

  • Air Fryer
  • Cutting board and sharp knife
  • Olive oil spray bottle,
  • Mixing Bowl
  • Parchment paper (for the from-scratch method)

Notes

  • Make it vegan: use olive oil instead of butter and skip or sub the parmesan.
  • Oven option: bake at 425°F for 25–30 minutes, flipping halfway.
  • Keep them crispy: chill until fully firm, cut thick and even, don't crowd the basket, and serve fresh.
  • Storage: refrigerate up to 2–3 days in an airtight container; re-crisp in the air fryer.

Nutrition

Serving: 1ServingCalories: 400kcalCarbohydrates: 73gProtein: 11gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 10mgSodium: 856mgPotassium: 134mgFiber: 2gSugar: 2gVitamin A: 555IUVitamin C: 0.003mgCalcium: 117mgIron: 1mg