Crispy Air-Fried Parmesan Polenta Bites with Garlic Herb Aioli Step-by-step instructions

Before you start

Before starting, ensure the polenta is firm and cold – if using homemade, prepare it at least 2 hours ahead and chill. Gather all ingredients and equipment: air fryer, cutting board, sharp knife, paper towels, mixing bowls, and a whisk.

Make the garlic herb aioli first and refrigerate it so the flavors meld. Pat the polenta cubes dry and coat them with oil and the parmesan mixture. Preheat the air fryer to 400°F (200°C) while you prepare the cubes, so the fryer is hot when you're ready to cook.

Instructions

Prep and Coat

1. 1Cube and Dry the Polenta
   Remove the firm polenta from its packaging and place it on a cutting board. Using a sharp knife, slice the polenta into uniform 1-inch cubes. Pat each cube completely dry with paper towels to remove any surface moisture, which helps the crust get extra crispy.
   Look for Cubes are even and dry, with no shiny wet spots.
   Tip Drying thoroughly is key – moisture is the enemy of crispiness.
2. 2Coat with Olive Oil
   In a large bowl, drizzle the polenta cubes with olive oil. Toss gently with your hands or a spatula until every cube is lightly coated with oil.
   Look for All cubes glisten with an even, thin coating of oil.
   Tip Don't overdo the oil – a light coating is enough to help the parmesan stick.
3. 3Mix the Parmesan Crust
   In a separate shallow bowl, combine the finely grated parmesan cheese, dried Italian herbs, garlic powder, and sea salt. Stir with a fork until well blended.
   Look for The mixture is uniform and fragrant with herbs and garlic.
   Tip Finely grated parmesan adheres better than coarsely shredded.
4. 4Coat Cubes in Parmesan Mixture
   Add the oiled polenta cubes to the bowl with the parmesan mixture. Toss gently until each cube is evenly coated on all sides with the cheesy, herby crust.
   Look for Each cube is fully covered with a golden, speckled coating.
   Tip Use your hands for gentle tossing to avoid breaking the cubes.

At the end of this phase, you should have uniform 1-inch polenta cubes, patted completely dry, coated with a thin layer of olive oil, and rolled in the parmesan-herb mixture. The coating should be even and fragrant. The garlic herb aioli should be mixed and chilling in the refrigerator. The air fryer should be preheated to 400°F (200°C).

Air Fry to Golden

5. 5Make the Garlic Herb Aioli
   In a small bowl, combine the mayonnaise, minced garlic, chopped fresh parsley or chives, and lemon juice. Whisk until smooth and creamy. Set aside in the refrigerator while the polenta cooks.
   Look for The aioli is pale, creamy, and flecked with green herbs.
   Tip Chilling the aioli helps the flavors meld and keeps it thick.
6. 6Preheat the Air Fryer
   Preheat the air fryer to 400°F (200°C) for 3 to 5 minutes. This ensures a hot, even start for the polenta cubes.
   Look for The air fryer is hot and ready.
   Tip Preheating helps achieve a shatteringly crisp exterior.
7. 7Air Fry the Polenta Bites
   Place the coated polenta cubes in a single layer in the air fryer basket, leaving space between them for air circulation. Air fry at 400°F (200°C) for 16 minutes, shaking the basket halfway through, until the cubes are deeply golden amber and crackling crisp on all sides.
   Look for The cubes are deeply golden, blistered, and make a crisp sound when shaken.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Work in batches if needed – overcrowding prevents crispiness.

After air frying for 16 minutes, the polenta cubes should be deeply golden amber, blistered in spots, and make a crisp sound when shaken. The kitchen will smell of toasted parmesan and herbs. The aioli should be cold and creamy. Check that the cubes are evenly colored and firm to the touch before removing them from the air fryer.

Serve and Dip

8. 8Serve with Aioli
   Transfer the hot polenta bites to a serving plate. Serve immediately with the garlic herb aioli on the side for dipping. Enjoy the contrast of the crunchy crust and the creamy interior.
   Look for The bites are golden and inviting, with a bowl of creamy aioli for dunking.
   Tip Serve right away – they lose crispness as they cool.

The polenta bites should be served hot, straight from the air fryer. They should have a shatteringly crisp exterior and a soft, creamy interior. The aioli should be smooth, garlicky, and herb-flecked.

Arrange the bites on a plate with the aioli on the side for dipping. The contrast of hot, crunchy bites with cool, creamy aioli is the final reward.

Common mistakes

One common mistake is not drying the polenta cubes thoroughly, which leads to steaming instead of crisping. Another is overcrowding the air fryer basket – if the cubes touch, they will not crisp evenly.

Use a single layer and cook in batches if necessary. Also, be careful not to overcoat with oil; a light coating is enough. Finally, don't skip preheating the air fryer – a hot start is crucial for a shatteringly crisp crust.

How to tell it’s done

The polenta bites are done when they are deeply golden amber and crackling crisp on all sides. To test, press one gently – it should feel firm with a hard exterior.

The internal temperature of the polenta should be at least 160°F (71°C) to ensure it's heated through. If you're serving them with the aioli, the aioli should be cold and creamy. Serve immediately for the best texture, as they soften as they sit.

• Egg dishes: 160°F (71°C) in the thickest part