Polenta Fries With Creamy Pesto
These polenta fries are baked to perfection in an air fryer, giving them a crunchy outside and creamy inside. Dip in a creamy tomato pesto and that’s amore!
Ingredients
- 1 tube (18 oz./540 g) precooked polenta
- 2 tbsp (30 mL) canola oil, plus additional for spraying
- ¼ cup (60 mL) panko breadcrumbs
- ½ tsp (2 mL) salt
- 2 tsp (10 mL) Garlic & Herb Rub
- Creamy Tomato Pesto Dipping Sauce
- ¾ cup (175 mL) grape tomatoes
- 1 cup (250 mL) fresh basil leaves
- 1 cup (250 mL) baby spinach
- 2 oz. (60 g) Parmesan cheese, finely grated (½ cup/125 mL)
- ¼ cup (60 mL) mayonnaise
- 2 tbsp (30 mL) Garlic & Herb Rub
- 1 tbsp (15 mL) lemon juice
- 2 tbsp (30 mL) olive oil
Directions
- Slice the polenta in half widthwise, then lengthwise into ¼" (6-mm) pieces. Slice evenly into fries, about ¼" (6-mm) wide.
- Coat the fries with the oil. Sprinkle with the panko and salt. Gently toss to coat.
- Spray the trays of the Deluxe Air Fryer with oil. Place the fries in a single layer on both trays and place the trays on the top and bottom racks. Cook on AIR FRY for 20 minutes, rotating the trays halfway through.
- For the dipping sauce, process the ingredients in a food processor until smooth. Transfer to a bowl.
- When the timer is up, press CANCEL. Leave the fries in the air fryer for 5 minutes without opening the door. (This helps crisp the outside of the fries without overly browning.)
- Transfer the fries to a bowl or plate. Sprinkle with the rub and gently toss. (Tossing the fries with the rub after air frying reduces burning during cooking.)
- Serve with the dipping sauce.