Crispy and irresistible, these air fryer polenta fries make a quick and tasty snack, perfect for a savory treat or as an appetizer to pair with drinks. Ready in just a few easy steps —especially if you use polenta tube — these polenta sticks are typically deep-fried to achieve their crunchy texture. With an air fryer, however, you can get the same delicious results while saving time and calories, and avoiding the mess and lingering odor of deep frying, all in just over 15 minutes. If you’d rather not use pre-cooked polenta, you can make firm polenta from instant polenta and let it chill in the fridge overnight. After all, these crispy polenta fries are also a great way to use up leftover polenta from other dishes! Quick and versatile, air fryer polenta fries will win everyone over at first bite.
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- DifficultyVery easy
- CostVery cheap
- Preparation time3 Minutes
- Cooking time15 Minutes
- Serving2People
- Cooking methodAir-frying
- CuisineItalian
- SeasonalityEvergreen
Ingredients for crispy air fryer polenta fries
- Power 111,38 (Kcal)
- Carbohydrates 22,27 (g) of which sugars 0,27 (g)
- Proteins 1,13 (g)
- Fat 2,38 (g) of which saturated 0,33 (g)of which unsaturated 0,00 (g)
- Fibers 1,13 (g)
- Sodium 307,55 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
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How to make crispy air fryer polenta fries
Puoi trovare la versione italiana della ricetta qui!
To make polenta fries in the air fryer, I used pre-cooked polenta tube. This option has the advantage of already having the right consistency for slicing and frying. However, if you prefer, you can cook your own polenta: to make 8.8 oz (250 g) of cooked polenta, you’ll need about 2.8 oz (80 g) of instant polenta. Cook it in boiling water until very thick, pour it into a rectangular container lined with parchment paper, and let it cool first at room temperature and then in the fridge for at least 5 hours, or better yet, overnight.
Next, cut the polenta into sticks. First, pat it dry with a paper towel, as pre-cooked polenta can be a bit moist. Cut it into slices about 1/4 inch (0.5 cm) thick, then slice those into sticks of the same thickness. Use a brush to lightly coat the sticks with 1 tablespoon of extra virgin olive oil.

If you have an oil sprayer, you can use that instead: just a couple of sprays will do. Line your air fryer basket with air fryer parchment paper and arrange the polenta sticks inside, making sure not to overlap them too much.

Cook at 400°F (200°C) for 15–20 minutes (no need to preheat the air fryer). Cooking times may vary based on the thickness of the sticks and their arrangement. Mine were done in 15 minutes, but if your air fryer is smaller and you have to stack the sticks more, you might need a few extra minutes. In that case, give them a stir halfway through. Once they’re golden, remove the basket and transfer the polenta fries to a serving tray.

Season the fries with a pinch of salt and a grind of black pepper. Serve them hot with your favorite dipping sauce.

How to store
If you have leftovers, you can store the polenta fries in the refrigerator for up to two days. Reheat them briefly in the microwave or air fryer before serving.
Tips and variations
You can flavor the polenta fries with finely chopped rosemary added at the end of cooking.
Varied doses for servings