Polenta croutons prepared in an air fryer are a versatile and tasty appetizer, ideal with any type of condiment, ranging from melted cheeses to mushrooms, from ragùs to tomato-based sauces.
Polenta crostini are a creative way to use leftover polenta while being an incredibly tasty, crunchy appetizer with endless variations. These croutons can be enjoyed alone as chips or topped with any condiment,taking advantage of the neutral taste of polenta.
Prepare polenta in the traditional way (also using instant type polenta). Pour the polenta into a container lined with foil. Wait a day for it to cool and solidify well in the refrigerator. Alternatively, buy a ready-made polenta loaf.
Preheat the deep fryer to 200°.
Cut the loaf into thin slices; the thinner they are, the crispier they will be.
Lay the slices in the basket of the deep fryer, preferably on top of a sheet of baking paper or nonstick mesh suitable for air frying. Brush the surface with extra virgin oil, ospruzzarlo with a steamer.
Bake the polenta croutons at 200° for 10 to 15 minutes until crispy on the outside.
Polenta crostini should be served warm with toppings on top. If cheese is involved, melt it previously in an air fryer directly on the croutons before removing them from the fryer for a few minutes.Wooden cutting board with a variety of polenta croutons with: mushrooms+breadcrumbs, melted cheese and nuts, tomato sauce+mozzarella cheese
Below is a list of products useful for preparing the dish
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