Crispy on the outside, soft in the center, golden just right and light. Polenta snacks are the clever idea that transforms a simple block of polenta into tasty bite-sized pieces to munch on any time of day. They are easy to prepare with a coating that gives them a rustic, fragrant crust you’ll want to eat another one of immediately. They are perfect for aperitifs or for a savory snack different from the usual. You can cook them in an air fryer or in a pan: in both cases you’ll get golden, crunchy cubes that can be customized with spices or herbs. Prepare your platter, put a tasty dip in the center and watch them disappear one after another.
Other snack recipes you might like:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 18 Minutes
- Portions: 4 people
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for polenta snacks
- 10.6 oz prepared polenta
- 1 egg (medium)
- 1/3 cup semolina (about 50 g)
- 2 1/2 tbsp all-purpose flour (about 20 g)
- 3 tbsp grated Grana Padano (or Parmesan (about 20 g))
- paprika (to taste)
- oil spray
- salt
- black pepper
Tools
If you don’t have an air fryer, you can also cook your polenta snacks in a pan, browning them with a drizzle of oil on all sides for about 8–10 minutes until you get an even crust; or in a preheated oven at about 356°F/392°F (180°/200°C) for 20–30 minutes, turning them halfway through so they color well on all sides.
- 2 Deep plates
- 1 Air fryer
Preparation of polenta snacks
Cut the polenta block into slices about 3/8 inch thick. I used four slices.
From each slice, cut 7 sticks, then cut them in half lengthwise to obtain 14 bite-sized pieces as shown in the photo.
Crack the egg into a small bowl (or a shallow dish), season with salt and pepper to taste and beat with a fork just long enough to combine yolk and white.
In a second bowl, mix the semolina with the white flour, the grated cheese and some paprika, which you can dose according to your personal taste.
Now, coat the polenta cubes first in the egg and then in the breading. To avoid wetting the breading and wasting it unnecessarily, use one hand to dip the cubes in the egg and the other to cover them with the dry mix: this way the breading will stay dry, you won’t have to replace it after a few pieces and you’ll work more cleanly.
Gather all the breaded bites on a plate.
Preheat the air fryer, then place a sheet of perforated parchment paper and arrange the polenta snacks in a single layer. Finally, spray them with oil. If you don’t have spray, drizzle them lightly with extra-virgin olive oil.
Cook them at 392°F for 18–20 minutes, turning or shaking them halfway through. After 15 minutes check them and extend the cooking by a few minutes only if they are not yet sufficiently golden. I achieved perfect browning in 18 minutes.
Polenta snacks should be crispy outside and soft inside and are best enjoyed hot. For an even more indulgent aperitif, pair them with my nacho sauce: the crunchy + creamy combination always works. Enjoy! Paola
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