This crispy air fried polenta frita recipe is wonderfully easy, healthy and ideal for a snack, side or part of a larger spread of food. This is a gluten free polenta recipe.
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I had a quite a bit of polenta in the pantry that I needed to use up. So I decided to make polenta frita.
What is a polenta frita? It's fried polenta. I got the inspiration for this recipe from a cafe I visited, except theirs contained gluten and were deep fried - ughh gluten the bane of my existence!
Rather than frying polenta, I decided to use my new kitchen favourite gadget; my air fryer*. It’s a heck of a lot less oil that is needed, the result is a crispy outside with a soft creamy inside.
😋Why you’ll love this recipe
- If you love polenta then you'll love it with a crispy skin
- Gluten free
- Cheap to make
- Very tasty!
✔️What you’ll need
🥘Ingredient Notes
Polenta - use the quick cook variety. Can be found in you local supermarket or grocer and is normally available in a fine or coarse grain. For this recipe I used coarse.
Vegetable stock - I like to use the Massel brand* as it is gluten free, plant based and msg free.
Avocado oil - choose an unrefined brand such as this one*. If you don’t have avocado oil to air fry with, use your preferred frying oil.
🔪Step by Step Guide
Here’s how to make gluten free polenta frita; I do recommend watching the video too.
Step 1 In a pot over high heat bring water, stock, oregano and pepper to a boil
Step 2 Turn heat to med-high and add polenta whilst continuously stirring, until polenta turns thick and gloopy. Less than 5 minutes.
Step 3 Line baking tray with parchment paper and pour polenta into tray. Spread polenta evenly and allow to cool down for 20 minutes at room temperature. Then transfer to fridge to completely cool. 1-2 hours.
Step 4 Once polenta is completely cool, coat polenta in avocado oil cut into desired finger shape.
Step 5 Place gluten free flour into a bowl and dredge each polenta finger. Then brush with oil. (Or if you prefer to you can skip this step, see photos and tips below)
Step 6 Place each polenta frita into the air fryer and fry on high for 10 minutes each side. A total of 20 minutes. Or until golden brown and crunchy. Serve immediately.
Non coated Polenta Frita
Coated polenta frita
💡What to serve with?
Serving this polenta frita with a salad is the perfect way to have it. We loved eating it with Quinoa Tabouli and Eggless Mayonnaise to dip it in. Or try it with this creamy vegan dipping sauce and a side of Mexican pickled onions.
💭Pro Tips
Serve immediately as it only stays crispy whilst piping hot
Tap off excess GF flour from each finger. Excess flour will leave a mess in the air fryer but also cook unevenly.
Cut polenta fritas as evenly as possible for even frying. You could even cut them up as thin as fries.
Place polenta sticks into the air fryer tray without touching each other as a single layer.
Notes: I did try air frying these without brushing oil onto the GF flour coating, and that wasn't crispy and filled the air fryer with flour.
🍳Variations
Use your preferred herbs and spices to flavour
Turn the fritas halfway through air frying to ensure they are crispy on all sides.
I did also make a non-battered version, which did also go crispy but weren’t as thick. I just left out step 5. Both equally delicious and the family was divided with their preference. See pic below.
Baking polenta fritas is another healthy option too. Simply bake at 180C (360F) until they are golden brown and crispy. Turn halfway.
❓FAQ
Polenta is the same as cornmeal. It is generally yellow maize (corn) that has been ground up. It can also be white maize too. Polenta can be served as a warm porridge or cooled into a loaf which can be then baked, fried, air fried or grilled.
Quick cook polenta is generally a precooked polenta grain, which is dried and then can be cooked quickly by reconstituting it. It can also be super fine grain of polenta which is quicker to cook.
🥘Related Recipes
Did you enjoy making this gluten free polenta frita? I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk.
Alternatively did you happen to take a photo? Tag me @plantbasedfolk on Instagram to be featured via stories.
Janelle x
Polenta Frita (Fried Polenta)
Ingredients
- 250 g Polenta quick cook variety
- 2 tablespoon Avocado oil for brushing
- 1 litre Water
- 5 g Vegetable Stock
- 5 g Dried Oregano
- 5 g Black pepper cracked
Instructions
- In a pot over high heat bring water, stock, oregano and pepper to a boil.
- Turn heat to med-high and add polenta whilst continuously stirring, until polenta turns thick and gloopy. Approx. 5 minutes.
- Line baking tray with parchment paper and pour polenta into tray. Spread polenta evenly and allow to cool down for 20 minutes at room temperature. Then transfer to fridge to completely cool. 1-2 hours.
- Once polenta is completely cool, coat polenta in avocado oil cut into desired finger shape.
- Place gluten free flour into a bowl and dredge each polenta finger. Then brush with oil.
- Place each polenta frita into the air fryer and fry on high for 10 minutes each side. A total of 20 minutes. Or until golden brown and crunchy. Serve immediately.
Video
Notes
- Serve immediately as it only stays crispy whilst piping hot. Serve with a delish eggless mayonnaise
- Tap off excess GF flour from each finger. Excess flour will leave a mess in the air fryer but also cook unevenly.
- Cut polenta fritas as evenly as possible for even frying in the air fryer* You could even cut them up as thin as fries.
- Place polenta sticks into the air fryer tray without touching each other as a single layer.
- Turn on warming function on your oven and place cooked fritas into the oven to stay hot whilst you are cooking your entire batch
- Outside is slightly crispy and the inside is a creamy polenta texture
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
Frida
I usually just eat polenta as mash and vegetables and sausage (I'm not vegan)
I made your polenta rezept using chilli flakes not oregano and olive oil. I'm not tried avocado oil. It was a good change from my usual way. I will try it next time with your mayonnaise (never had that)