📝 About This Recipe
Transform humble Italian cornmeal into a sophisticated, plant-based snack that delivers a satisfying crunch without the heavy oil of traditional deep-frying. These polenta fries are creamy on the inside and shatteringly crisp on the outside, infused with aromatic herbs and a hint of smoky heat. Perfectly golden and naturally gluten-free, they represent the ultimate fusion of rustic Mediterranean comfort and modern air-fryer convenience.
🥗 Ingredients
The Polenta Base
- 1 cup Coarse yellow cornmeal (dry, stone-ground preferred)
- 3 cups Vegetable broth (low-sodium)
- 2 tablespoons Nutritional yeast (for a savory, cheesy flavor)
- 1 tablespoon Fresh rosemary (finely minced)
- 1 teaspoon Garlic powder
- 1 teaspoon Kosher salt (adjust to taste)
- 1 tablespoon Extra virgin olive oil (stirred into the hot polenta)
The Crispy Coating
- 1/2 teaspoon Smoked paprika (pimentón)
- 2 tablespoons Cornstarch (helps achieve maximum crispness)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 Olive oil spray (for coating the air fryer basket)
Lemon-Garlic Aioli (Plant-Based)
- 1/2 cup Vegan mayonnaise (aquafaba or oil-based)
- 1 clove Garlic (grated or finely minced)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Lemon zest
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, bring the vegetable broth to a rolling boil over high heat.
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2
Slowly whisk in the cornmeal in a steady stream to prevent lumps from forming. Reduce the heat to low immediately.
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3
Simmer the polenta, stirring frequently with a wooden spoon, for 12-15 minutes until the mixture is very thick and pulls away from the sides of the pan.
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4
Stir in the nutritional yeast, minced rosemary, garlic powder, salt, and 1 tablespoon of olive oil until well combined and smooth.
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5
Line an 8x8 inch square baking pan with parchment paper, leaving some overhang for easy removal. Pour the hot polenta into the pan and smooth the top with a spatula.
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6
Allow the polenta to cool to room temperature, then cover and refrigerate for at least 2 hours (or overnight) until completely firm.
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7
Once firm, lift the polenta block out of the pan using the parchment paper. Slice the block into fries approximately 1/2 inch wide and 3 inches long.
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8
In a small bowl, whisk together the cornstarch, smoked paprika, and black pepper. Lightly dredge each polenta fry in the mixture, tapping off any excess.
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9
Preheat your air fryer to 400°F (200°C) for 3-5 minutes.
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10
Lightly spray the air fryer basket with olive oil. Arrange the fries in a single layer, ensuring they do not touch to allow for proper airflow.
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11
Air fry for 15-20 minutes, flipping halfway through, until the edges are deeply golden brown and the exterior feels rigid.
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12
While the fries cook, whisk together the vegan mayo, minced garlic, lemon juice, and zest in a small bowl to create the dipping sauce.
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13
Remove the fries from the air fryer and sprinkle with an extra pinch of salt while still hot.
💡 Chef's Tips
For the best texture, ensure the polenta is completely chilled and firm before slicing; warm polenta will fall apart. Don't skip the cornstarch dredge; it absorbs surface moisture and creates that signature 'crunch' in the air fryer. Avoid overcrowding the basket—cook in batches if necessary to ensure the hot air can circulate around every side of the fry. If you're short on time, you can use pre-cooked tube polenta, though the flavor and texture won't be as rich as homemade. Store leftovers in an airtight container and reheat in the air fryer for 3-5 minutes to restore crispness.
🍽️ Serving Suggestions
Serve alongside a chilled glass of crisp Pinot Grigio or a sparkling botanical soda. Pair with a spicy marinara sauce or a rich balsamic glaze for a different dipping profile. Serve as a unique side dish to a grilled Portobello mushroom steak or a fresh arugula salad. Garnish with extra fresh rosemary sprigs and a dusting of vegan parmesan for a festive presentation. Arrange on a platter with olives, roasted peppers, and artichoke hearts for a Mediterranean-style grazing board.