The allure of air fryer parmesan truffle polenta fries lies in their ability to elevate the humble French fry experience. By pairing crispy baked polenta with a rich truffle mayo dipping sauce, you’ll be serving up an elegant and tantalizing side dish or appetizer that’s sure to impress. And yet, it was only a matter of time before air frying’s popularity merged with polenta’s versatility to create this mouthwatering treat. This recipe showcases the incredible flavor potential of polenta when air fried, and we can’t wait for you to try it! If you’re looking for more inspiration, why not also try making mushroom focaccia bread or indulging in some steak nachos? Or, if you’re feeling adventurous, give rainbow roasted carrots a go – the options are endless!
How to Make Crispy Baked Polenta Fries
While most air fryer polenta fries recipes might seem straightforward, this particular recipe may appear to have more ingredients than necessary. However, I assure you that the extra effort is well worth it for the end result. To begin, combine chicken stock and garlic in a pot and bring to a boil. Then, add butter, mozzarella, polenta, truffle salt, and pepper, stirring until the mixture thickens as you simmer it. Next, pour the mixture into a parchment-lined baking dish, sprinkle with parsley on top, and freeze for 2 hours. Once frozen, cut the mixture into strips, brush them with oil, and season with salt and parmesan cheese before air frying for 10 minutes. To take it to the next level, prepare the truffle mayo dipping sauce by simply combining the ingredients. Finally, toss your cooked cornmeal fries with additional parmesan and truffle oil, serve with the sauce, and garnish with parsley for a truly decadent experience.
Air Fried Polenta FAQs
When it comes to making polenta fries, the type of polenta you choose matters. Typically, polenta is made with ground cornmeal and is popular in Italy, particularly in the north. While traditional polenta is often fine-grounds, there are now more options available, including pre-cooked and instant varieties. For air fryer parmesan truffle polenta fries, quick-cooking or instant polenta works best, as it yields a crisper exterior. In contrast, finer-ground polentas are better suited for creamy recipes.Vegetarian and vegan options are also possible with some simple substitutions. To make a vegetarian version, swap chicken stock for vegetable stock. For a vegan alternative, use plant-based cheese alternatives instead of mozzarella and parmesan, and opt for vegan sour cream and mayonnaise substitutes in the truffle mayo dipping sauce.In terms of storage and reheating, air-fried polenta fries can be stored for up to 2 days and reheat well in the air fryer at 400°F. Simply cook them for about 5 minutes to restore their crispy texture.As for freezing, polenta fries are surprisingly freezer-friendly. Lay them out on a parchment paper-lined baking sheet and freeze until they’re completely frozen. Then, transfer them to a Ziploc freezer bag where they’ll remain good for about 2 months. To reheat, cook them in the air fryer from either thawed or frozen, keeping in mind that frozen polenta fries may take longer to heat through.
Air Fryer Parmesan Truffle Polenta Fries with Dipping Sauce Recipe
Air Fryer Parmesan Truffle Polenta Fries with Dipping Sauce
Air fryer parmesan truffle polenta fries are a game-changer as both a side dish and an appetizer. This creative twist on traditional French fries or cornmeal fries is elevated by the rich flavor of the truffle mayo dipping sauce. When served crispy, these baked polenta fries are sure to earn rave reviews! With only 10 minutes of prep time, you’ll be enjoying this tasty treat in no time. Once cooked, they can be frozen for up to 2 hours and then reheated when needed. This recipe yields 9 generous servings.
Equipment
Instructions
In a medium saucepan over medium-high heat, combine chicken stock, minced garlic, and butter. Bring the mixture to a boil, then lower the heat to a simmer. Stir in polenta, grated mozzarella, truffle salt, and pepper, allowing the mixture to thicken for 5 minutes. Line a 10×8 inch baking sheet with parchment paper, then pour in the polenta mixture, spreading it evenly. Sprinkle parsley over the top and smooth out any imperfections. Allow the mixture to cool before placing it in the freezer for 2 hours.Preheat an air fryer to 400°F for 5 minutes. Remove the baking sheet from the freezer and use the parchment paper to lift the polenta out of the tray. Cut the polenta into 1-inch thick x 4-inch long rectangles, then brush each piece with truffle oil and sprinkle with parmesan cheese and sea salt flakes. Set any remaining truffle oil and parmesan cheese aside for later.Place the polenta fries in a single layer in the air fryer basket, leaving about 1/2 inch of space between each piece. Cook the fries for 10 minutes, flipping them after 7 minutes to ensure even cooking. Work in batches if necessary to prevent overcrowding, which may affect the cooking time. Check the fries periodically to ensure they reach a golden brown color.Meanwhile, prepare the truffle mayo by whisking together all ingredients in a small bowl. Once the fries are cooked, toss them with any remaining truffle oil and parmesan cheese. Garnish the fries with chopped parsley and serve with the truffle mayo dip.