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Air Fryer Polenta Fries

Crispy Air Fryer Polenta Fries

5 from 1 vote
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 Servings

Description

Crispy on the outside and creamy on the inside, these air fryer polenta fries are ready in 15 minutes using a tube of pre-cooked polenta. Naturally gluten-free, vegetarian-friendly, and perfect for dipping in marinara or aioli. From-scratch instructions included below for the creamiest possible interior.

Ingredients 

Tube Polenta Method

  • 18 ounces pre-cooked polenta
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ cup grated parmesan cheese

From-Scratch Method

  • 3½ cups vegetable broth
  • 1½ cups instant polenta
  • ¾ cup grated parmesan cheese
  • 1 tablespoon unsalted butter
  • ½ teaspoon fine sea salt
  • ½ teaspoon black pepper
  • Olive oil spray

Instructions

Tube Polenta Method (15 minutes)

  • Remove the polenta from the packaging. Slice into ½-inch rounds, then cut each round in half to make sticks roughly 1 inch by 3 inches.
  • Pat the polenta sticks dry with a paper towel. This is essential for crispness.
  • Gently toss the sticks with olive oil, salt, pepper, and garlic powder.
  • Preheat the air fryer to 400°F for 3 minutes.
  • Arrange the polenta sticks in the basket in a single layer with space between each one. Air fry at 400°F for 15 minutes, flipping at the 8-minute mark.
  • Sprinkle with grated parmesan immediately after removing from the basket. Serve hot with your favorite dipping sauce.

From-Scratch Method

  • Bring vegetable broth to a simmer in a medium saucepan over medium heat. Slowly whisk in the instant polenta. Reduce heat to low and cook 5–10 minutes, stirring frequently, until thick and smooth.
  • Remove from heat. Stir in butter, half the parmesan, salt, and pepper until smooth and no lumps remain.
  • Transfer the polenta to a parchment-lined 9×13 pan. Use a spatula to spread it into an even ½-inch layer.
  • Refrigerate at least 1 hour or until completely firm. (Overnight is fine.)
  • Flip the chilled polenta onto a cutting board. Cut into sticks about 1 inch by 3 inches.
  • Spray the fries on all sides with olive oil. Preheat the air fryer to 400°F.
  • Arrange in a single layer in the basket and air fry at 400°F for 12–15 minutes, flipping halfway, until golden and crisp.
  • Top with remaining parmesan and serve hot.

Equipment

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

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheating: Re-crisp in the air fryer at 375°F for 3–4 minutes. Avoid the microwave.
  • Freezing: Freeze uncooked sliced fries in a single layer, then transfer to a freezer bag for up to 2 months. Cook from frozen at 400°F for 18–20 minutes.
  • Make it vegan: Skip the parmesan or substitute a vegan parmesan; use olive oil instead of butter in the scratch method.
  • Oven option: Bake at 425°F on a parchment-lined sheet for 25–30 minutes, flipping halfway.
  • Don't crowd the basket: cook in batches if needed for even crisping.

Nutrition

Serving: 1ServingCalories: 899kcalCarbohydrates: 155gProtein: 24gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 29mgSodium: 1844mgPotassium: 313mgFiber: 3gSugar: 3gVitamin A: 1144IUVitamin C: 0.01mgCalcium: 228mgIron: 2mg