Description
Crispy polenta cakes made in an air fryer with a cornmeal base, perfect as a side dish or appetizer.
Ingredients
- 1 cup cornmeal
- 3 cups water
- 1 tsp salt
- 1 tbsp olive oil
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 tsp black pepper
Instructions
- Bring water to a boil in a saucepan.
- Whisk in cornmeal and salt, reduce heat, and stir until thickened.
- Spread the mixture in a greased pan and refrigerate for 1 hour.
- Cut into squares or rounds and brush with olive oil.
- Air fry at 400°F for 10-12 minutes until crispy.
- Optional: Sprinkle with Parmesan cheese before serving.
Notes
- Use fine or medium cornmeal for best texture.
- Let the polenta set fully before cutting.
- Flip the cakes halfway through cooking for even crispiness.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Appetizer/Side
- Method: Air Fryer
- Cuisine: Italian