- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Air frying
- Cuisine: Italian
- Energy 50.49 (Kcal)
- Carbohydrates 3.39 (g) of which sugars 0.07 (g)
- Proteins 1.37 (g)
- Fat 3.56 (g) of which saturated 1.29 (g)of which unsaturated 0.23 (g)
- Fibers 0.24 (g)
- Sodium 415.08 (mg)
Indicative values for a portion of 65 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
Rosella Errante’s Tips
I recommend consuming the polenta immediately after taking it out of the oven, while it’s hot. However, you can prepare the base of the recipe in advance by pre-cooking the polenta, portioning it onto the plate, covering with plastic wrap, and storing it in the refrigerator, even the day before.
Ideas for Making Polenta in the Air Fryer
POLENTA STICKS IN AIR FRYER: pour the still hot polenta into a small rectangular baking pan lightly greased with oil, level it, and let it cool. Then, cut into sticks, brush with oil, season with salt and chopped rosemary needles, and cook in the fryer for 10 minutes.
GRATINATED POLENTA IN AIR FRYER: spread the polenta, still hot, in a large pan so that it remains thin. Once cooled, cut it in two. Place one rectangle in a baking dish, add sauce and parmesan, place the other polenta sheet on top. Cover with more sauce and parmesan and cook for 15 minutes at 392°F.
FRIED CALAMARI IN THE AIR FRYER
FRIED PEPPERS IN THE AIR FRYER
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