FRIED POLENTA
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut one 18-ounce tube polenta into 1/2-inch-thick rounds. Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium-high heat. Coat the polenta in flour and fry in batches until golden brown, 3 to 4 minutes per side (add more oil if necessary). Drain on a rack; sprinkle with salt and grated parmesan.
AIR FRYER POLENTA FRIES
These polenta fries made in the air fryer are simple, crunchy, delicious, and addictive. My first batch was an experiment and they were so good that I ran out and bought another tube. Serve with ketchup or your favorite dipping sauce.
Provided by Soup Loving Nicole
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat an air fryer to 350 degrees F (175 degrees C).
- Slice polenta into long, thin slices resembling french fries.
- Spray the bottom of the basket with cooking spray. Place 1/2 of the polenta fries in the basket and lightly mist the tops with cooking spray. Season with salt and pepper.
- Cook in the preheated air fryer for 10 minutes. Flip the fries with a spatula and cook until crispy, about 5 minutes longer. Transfer fries to a paper towel-lined plate. Repeat with remaining half of fries.
Nutrition Facts : Calories 80 calories, Carbohydrate 17 g, Fat 0.1 g, Fiber 1.1 g, Protein 2.3 g, Sodium 390.6 mg, Sugar 1.1 g
AIR FRYER SHRIMP AND POLENTA
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Lay polenta rounds on a clean work surface. Brush both sides with 1 teaspoon olive oil and season with salt and pepper; set aside.
- Combine shrimp and tomatoes in a bowl. Add remaining 1 teaspoon olive oil and toss to coat. Use tongs to transfer tomatoes to the basket of the air fryer.
- Cook tomatoes in the preheated air fryer until blistered, about 2 minutes. Transfer tomatoes to a large bowl and smash with a wooden spoon.
- Place shrimp in the basket of the air fryer and cook for 10 minutes. Transfer shrimp to the bowl with the smashed tomatoes.
- Place polenta rounds in the basket of the air fryer and cook for 15 minutes. Flip and cook until golden brown, 15 minutes longer.
- While polenta rounds are cooking, combine butter, parsley, hot pepper sauce, and lemon-pepper seasoning in a bowl and mix until well combined.
- Divide polenta cakes between 2 serving plates. Spoon tomato-shrimp mixture over top and serve with seasoned butter.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 21.8 g, Cholesterol 200.2 mg, Fat 17.5 g, Fiber 2.3 g, Protein 21.5 g, SaturatedFat 8.3 g, Sodium 808.1 mg, Sugar 1.2 g
CRISPY POLENTA MEDALLIONS
Anson Mills polenta, once it stiffens, is particularly well suited to this recipe for crispy rounds, though any polenta will work. The Anson Mills remains very creamy on the inside and crisps up beautifully on the surface. Make sure to cook these long enough in the oil - they should be a deep golden brown, and crispy. I topped the hot medallions with a dab of blue cheese, which softened and partially melted onto the crisp surface; heaven. I also love romesco with these, as well as green pipian and simple marinara sauce.
Provided by Martha Rose Shulman
Categories dinner, snack, appetizer, side dish
Time 50m
Yield Serves 8 to 12 as an hors d'oeuvre
Number Of Ingredients 6
Steps:
- Cover a baking sheet with plastic or lightly oil a baking dish. Make polenta and when done, pour onto plastic or into lightly oiled baking dish. Spread to a thickness of about 1/3 inch using an offset spatula. If you are using a baking dish and can't spread the polenta that thin, you can always slice the rounds after they are cut to make thinner medallions. Cover with plastic and allow to stiffen completely, preferably in the refrigerator overnight.
- Cut the stiff polenta into 1 1/2 to 2-inch rounds with a cookie cutter. If the rounds are thick, cut crosswise into 1/3 inch thick rounds.
- Heat 2 tablespoons olive oil over medium-high heat in a heavy nonstick or cast iron skillet. The polenta should sizzle as soon as you place the medallion in the oil. Cook the rounds in batches until nicely browned on each side, about 3 minutes per side. Turn them carefully with a spatula, and do not crowd the pan. Drain on paper towels. Transfer to a platter while warm and place a pinch - about 1/4 teaspoon - of blue cheese on each round. It should soften and melt a little bit on the hot surface of the polenta. Or top with small dollops of the other toppings of your choice. Serve warm (they are also good when they cool down).
AIR-FRIED CAJUN POLENTA FRIES
Pre-made polenta, Cajun seasoning, olive oil, and a little salt are all you need for these crispy polenta fries. They are great right out of the oven but also good cold. Polenta fries are a healthier alternative than fries made from potatoes; they have fewer carbs. Serve with a simple aioli, ketchup, or desired dipping sauce.
Provided by Bren
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat an air fryer to 356 degrees F (180 degrees C).
- Combine oil and Cajun seasoning in a small bowl. Brush seasoned oil onto the polenta wedges with a pastry brush. Sprinkle lightly with salt. Place the wedges into the bowl of the air fryer, overlapping slightly if needed.
- Cook in the preheated air fryer for 10 minutes. Flip carefully with a silicone spatula. Cook, shaking basket occasionally and using spatula if wedges stick, until crispy, 15 to 20 minutes more.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 19.2 g, Fat 13.5 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.9 g, Sodium 586.9 mg, Sugar 1.3 g
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