Crispy polenta croutons

Name: Crispy polenta croutons
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 (18-ounce) tube pre-cooked polenta2 tablespoons avocado oil1 teaspoon garlic powder2 teaspoons Italian seasoning¼ teaspoon kosher salt¼ teaspoon black pepper

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Crispy on the outside, tender on the inside, these air fryer polenta croutons are the ultimate gluten-free upgrade for your salads and soups.

Turn a tube of store-bought polenta into crispy polenta croutons with this quick and easy recipe!

Traditional bread croutons are great, but polenta croutons bring a rich, buttery corn flavor and a delightful texture contrast to your favorite meals. Cooking them in the air fryer gives you that golden, crackly exterior in just minutes with no deep frying required. Tossed in garlic and Italian herbs, these bite-sized nuggets are about to become your new go-to topping for salads, creamy soups, and beyond. They are also gluten-free!

Add them to niçoise salad, kale salad, or serve with marinaded white beans.

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Ingredients
Instructions
Variations + substitutions
Equipment
Storage
Top Tip
FAQ
Crispy polenta croutons

Ingredients

Pre-cooked polenta is combined with oil and spices before air frying to make a quick polenta crouton.

Tube of pre-cooked polenta
Avocado oil
Garlic powder
Italian seasoning
Kosher salt
Black pepper

See recipe card for quantities.

Instructions

Step 1: Unwrap the tube polenta and trim off the rounded edges on all sides to make a long rectangle, then cut the rectangle into ½-inch slabs and cut each slab into ½-inch cubes.

Step 2: Toss the polenta cubes with olive oil, garlic powder, Italian seasoning, kosher salt, and black pepper until evenly coated.

Step 3: Preheat the air fryer to 400°F for 3 minutes. Air fry at 400°F for 12 to 15 minutes, shaking the basket every 5 minutes, until crisp and deeply golden.

Step 4: Cool the croutons for a few minutes before serving so the crust can set, then serve warm or at room temp.

Variations + substitutions

Oil Options: Swap avocado oil for extra virgin olive oil or canola oil.
Herb Swap: Out of Italian seasoning? Substitute a teaspoon each of dried oregano and dried basil.
Smoky Twist: Add ½ teaspoon of smoked paprika to the spice mix for a warm, savory kick.
Citrus Finish: Toss the hot croutons with fresh lemon zest right after cooking for a pop of brightness.

Equipment

The only special equipment you need for this recipe is an air fryer. Lately, I’ve been using the Ninja Crispi and really like the glass containers. Any air fryer will work though!

Storage

Store cooled polenta croutons in an airtight container in the fridge for up to two days.

Recrisp leftovers in the air fryer or oven at 375°F until crispy again.

Top Tip

Dry and slice evenly for the best crunch. Pat the polenta log completely dry with paper towels before cutting so the oil and seasonings stick properly. Then, focus on slicing uniform cubes; equal-sized pieces ensure every crouton crisps at the exact same pace, preventing a mix of burnt and soggy bites. Avoid crowding your basket by cooking in batches so the hot air can circulate freely around every corner.

FAQ

Do I need to preheat my air fryer?

Yes! Preheating ensures the polenta starts crisping the moment it hits the basket, which prevents sticking and gives you that irresistible golden crust.

Why are my polenta croutons soggy?

Soggy croutons usually mean the air fryer basket was overcrowded or the polenta had too much moisture on the surface. Make sure to pat the tube dry before seasoning and cook in a single layer with space between the cubes.

Can I freeze polenta croutons?

It’s best not to freeze them. Polenta holds a lot of moisture, which turns to ice crystals when frozen, making the croutons mushy once thawed. Fresh is definitely best here!