Don’t waste your polenta leftovers 🤤

Ingredients

• 400 g Polenta (pre‑cooked, firm block; slice about 1 cm thick)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Salt (fine sea salt)
• 1 cup Mushroom Sauce (store‑bought or homemade; warm before serving)

Instructions

1. Slice the Polenta

   Place the firm polenta block on a cutting board and slice into even sticks or rounds about 1 cm thick.

   Time: PT5M

2. Preheat the Air Fryer

   Turn on the air fryer and set it to 240°C. Let it preheat for 2 minutes.

   Time: PT2M

   Temperature: 240°C

3. Season the Polenta

   Place the sliced polenta in a mixing bowl, drizzle with olive oil, sprinkle salt, and toss gently until each piece is lightly coated.

   Time: PT3M

4. Air‑Fry the Polenta

   Arrange the coated polenta pieces in a single layer in the air fryer basket. Cook for about 9 minutes, shaking the basket halfway through.

   Time: PT9M

   Temperature: 240°C

5. Warm the Mushroom Sauce

   While the polenta is cooking, heat the mushroom sauce in a small saucepan over medium heat until just simmering.

   Time: PT2M

6. Serve

   Transfer the crispy polenta to a serving plate, drizzle or dip with the warm mushroom sauce, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g