Polenta fries have become a staple in my kitchen because they’re a clever way to turn leftover polenta into something truly crave-worthy. The air fryer gives them a golden, crunchy exterior without the fuss of deep frying. I love serving these as a snack or a side dish, especially when I want something a little different from the usual potato fries.

What makes these fries special is their crisp shell and creamy center. The aroma of Parmesan and herbs as they cook is inviting but not overpowering. I often serve them with a simple marinara or garlic aioli for dipping, and they always disappear fast at gatherings.

They’re also a great make-ahead option—just chill the polenta, slice, and air fry when needed. The texture is reliably crisp on the outside and tender inside, making them a hit with both kids and adults. Whether as an appetizer or a side, they fit right into weeknight meals or casual get-togethers.

I appreciate how versatile these fries are; you can season them in countless ways or keep it classic. They’re a practical, satisfying way to use up polenta and bring a little variety to the table.

Quick Facts

Why You’ll Love It

If you’re looking for a crispy, satisfying alternative to potato fries, these air fryer polenta fries deliver. They’re easy to make, use simple ingredients, and offer a great texture contrast—crunchy outside, creamy inside. Perfect for snacking, sides, or party platters.

• Uses leftover or prepared polenta
• No deep frying—less mess, less oil
• Customizable with herbs and spices
• Naturally gluten-free
• Great for dipping and sharing
• Kid-friendly and crowd-pleasing

Ingredients

You only need a handful of everyday ingredients to make these crispy polenta fries. If you have leftover cooked polenta, this is the perfect way to use it up, but you can also start from scratch. A bit of Parmesan and some pantry spices add flavor, and a little oil helps them crisp up in the air fryer.

• 2 cups cooked polenta (cooled and firm, from about 3/4 cup dry polenta)
• 1/3 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried Italian herbs (or oregano)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Nonstick cooking spray (for air fryer basket)
• Optional: extra Parmesan and chopped parsley for serving

Step-by-Step Instructions

These fries are simple to prepare, but they do require the polenta to be fully chilled and firm for easy slicing. If starting from scratch, make the polenta ahead and let it set in the fridge. The rest is just slicing, seasoning, and air frying until golden and crisp.

1. If making polenta from scratch, cook according to package directions, then pour into a parchment-lined 8×8-inch pan. Smooth the top and chill until firm, at least 2 hours or overnight.
2. Remove the chilled polenta from the pan and cut into fry-shaped sticks, about 1/2-inch thick and 3 inches long.
3. In a large bowl, gently toss the polenta fries with olive oil, Parmesan, garlic powder, Italian herbs, salt, and pepper until evenly coated.
4. Preheat your air fryer to 400°F (200°C) for 3 minutes.
5. Lightly spray the air fryer basket with nonstick spray.
6. Arrange the fries in a single layer in the basket (work in batches if needed).
7. Air fry for 15–18 minutes, shaking the basket halfway through, until the fries are golden and crisp.
8. Transfer to a plate, sprinkle with extra Parmesan and parsley if desired, and serve hot with your favorite dipping sauce.

Chef Tips

A few simple tips can help you get the best texture and flavor from your polenta fries. Chilling the polenta thoroughly is key, and don’t overcrowd the air fryer basket. Adjust seasonings to taste and serve immediately for the crispiest results.

• Chill polenta until very firm for easy slicing.
• Cut fries evenly for uniform cooking.
• Don’t overcrowd the air fryer; work in batches.
• Shake or turn fries halfway for even browning.
• Serve right away for best crispness.
• Try different herbs or spices for variety.

Substitutions

This recipe is flexible if you need to make ingredient swaps. You can adjust the cheese, herbs, or even the oil to fit your pantry or dietary needs. Here are some easy substitutions to try.

• Use nutritional yeast instead of Parmesan for a dairy-free option.
• Swap Italian herbs for smoked paprika or chili powder for a different flavor.
• Use avocado oil or melted butter instead of olive oil.
• Try cornmeal-based polenta or instant polenta if that’s what you have.
• Omit cheese for a vegan version, adding extra herbs for flavor.

Storage & Reheating

Polenta fries are best fresh, but you can store leftovers for later. They keep well in the fridge and can be reheated to restore some crispness. Avoid stacking them while hot to prevent sogginess.

• Cool completely before storing.
• Refrigerate fries in an airtight container for up to 3 days.
• Reheat in the air fryer at 375°F for 3–5 minutes until crisp.
• Avoid microwaving, as fries will become soft.
• Freeze uncooked polenta sticks for up to 1 month; air fry from frozen, adding a few extra minutes.

Perfect Pairings

These polenta fries pair well with a variety of dips and sides. I often serve them alongside simple mains or as part of a casual appetizer spread. Here are some ideas to round out your meal.

• Garlic aioli or spicy marinara for dipping
• Grilled chicken or roasted vegetables
• A crisp white wine like Pinot Grigio
• Fresh green salad with lemon vinaigrette

FAQs

Home cooks often have questions about making polenta fries, especially when it comes to texture and preparation. Here are answers to some of the most common issues I’ve encountered in my kitchen.

Nutritional Note

These fries are a satisfying snack or side, with moderate calories and a bit of protein from the cheese. Nutrition will vary based on portion size and toppings.