Polenta Bites (Bake or Air Fry)

Looking for a tasty way to use that tube of polenta sitting in your pantry? Transform it into a batch of polenta bites! They’re super easy to make in an oven or air fryer and can be seasoned with just about any flavor for a fun appetizer or snack. 

Cinnamon polenta triangles on a white plate with a yellow bowl of yogurt.

Tubed polenta may not look like much at first glance but it’s actually one of my favorite pantry staples.

That’s because when it’s cut into small bites and baked (or air fried) at high heat the polenta’s exterior becomes crispy while the center stays creamy and tender. The contrasting textures give the polenta a bit of chewiness that’s just delicious.

These little bites taste great dipped in buffalo sauce or marinara, make a fun addition to salads and wraps, and are the perfect topper for a bowl of chili.

After your first batch, I guarantee you won’t be able to stop thinking of ways to season and serve them!

Tube of precooked polenta, spray can of avocado oil, and jar of chili powder seasoning arranged on table and labeled.

Recipe Ingredients

Half a Tube of Cooked Polenta: Tubed polenta is a mixture of cornmeal, water, and salt that’s already been cooked. At most grocery stores you’ll usually find it near the pasta. Some stores also carry flavored varieties with things like sun-dried tomatoes, basil, or garlic but the majority only offer plain polenta.

Oil Spray: We like to use avocado oil because it has a higher smoke point which is ideal when cooking at high temperatures and when air frying but olive oil spray works too.

Seasoning of Choice: Polenta has a very mild corn flavor, seasoned simply with salt and pepper it tastes great but you can definitely get creative if you want. Italian seasoning, chipotle powder, chili powder, garlic powder, or even cinnamon are all tasty options.

Step-By-Step Instructions 

1. Start by placing a rimmed sheet pan inside the oven, then preheat to 450°F.

Don’t Skip Preheating The Pan: Similar to making a toaster oven grilled cheese, heating the pan creates a mini griddle situation that jump-starts the browning and crisping. Plus it quickly sears the polenta which helps to keep it from sticking to the pan.

Sliced polenta on a cutting board next to a kitchen towel.

2. Next, pat the exterior of the polenta dry with a clean kitchen towel. This will help remove excess moisture and make it easier for the polenta to crisp and brown.

3. Cut the polenta into 1/2-inch-thick rounds. Then, slice each round into 4 wedges.

4. In a large bowl, add the polenta and spray or drizzle it with oil. With clean hands, toss the polenta once or twice to make sure all of the sides are coated.

Class bowl with seasoned tube polenta pieces.

5. Then sprinkle with your chosen seasoning (we used chili powder for this batch) and gently toss everything again to evenly distribute the seasoning.

6. Carefully remove the hot pan and set it on a heat-proof surface like a cutting board or trivet. Then, add the polenta. Take a minute and spread the pieces so they are in a single layer and not touching – this will help them crisp up.

Baked polenta pieces on a sheet pan.

7. Bake the bites until the polenta is browned and crisped on the edges, in our countertop oven this usually takes about 15 minutes.

8. At this point, the polenta will be warmed through and ready. But if the pieces are not browned to your liking broil them for 2 to 3 minutes.

Carefully remove the pan from the oven, it will be very hot. Let the bites cool for a few minutes, then dig in!

Seasoned polenta triangles on a white plate with a small blue bowl of guacamole.

Recipe Tips and Variations

Make Air Fryer Polenta: Preheat the air fryer to 400°F. Add the oiled and seasoned wedges to the basket. Cook until crispy and browned, about 12 to 15 minutes. For even browning, make sure to flip the bites halfway through the cooking time.

Crispy seasoned polenta wedges in an air fryer basket.

Air Fryer Toaster Ovens: I made this recipe in two air fryer ovens using the baskets that came with them. Both baskets dripped and were a pain to clean.

To see if there was a better option, I made a batch using the AIR FRY setting at 400°F but added the polenta to a preheated pan instead and the bites turned out great. If you want to use the basket, you do you, but there’s no rule that you have to.

Break Out The Dip: Savory chipotle or chili powder seasoned bites pair well with guacamole and hummus. The cinnamon ones go great with blueberry yogurt or drizzled with maple syrup.

Tim’s favorite is always an Italian seasoning and marinara sauce combo. He recommends sprinkling the polenta with shredded mozzarella cheese before broiling for a pizza-style vibe.

A variety of cooked polenta wedges on a pan with small bowls of yogurt, marinara, and guacamole.

More Easy Snack Recipes

Closeup of seasoned polenta wedges on a plate with a small bowl of guacamole.

Polenta Bites

Yield: 20 Bites
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Tubed polenta has a mild flavor that pairs well with just about any herbs and spices. Feel free to get creative and customize the bites with your favorite seasonings!

Ingredients

  • ½ of an 18-ounce Tube of Cooked Plain Polenta
  • Avocado Oil Spray
  • Seasoning of Choice (such as Italian Seasoning, Chipotle Powder, Chili Powder, or Ground Cinnamon) about ½ to 1 teaspoon

Instructions

  1. Adjust the cooking rack to the center position and preheat the oven to 450°F, if using a toaster oven, select the BAKE setting. Place the pan in the oven while it preheats.
  2. Pat the exterior of the polenta dry with a clean kitchen towel. Then cut into 1/2-inch-thick rounds. Slice each round into 4 wedges.
  3. Add the polenta to a large bowl. Spray with oil. Toss to coat. Then sprinkle with the seasoning of choice and toss again.
  4. Wearing oven mitts carefully remove the hot pan. Add the polenta and arrange in a single layer.
  5. Bake until the polenta is browned and crisped on the edges, about 15 minutes.
  6. If more browning/crispiness is desired, Broil the polenta for 2 to 3 minutes.
  7. Let the bites cool for a few minutes, then enjoy plain or served with your favorite dipping sauce.

Notes

Convection Toaster Oven: Keep the temperature the same, check for doneness after 10 minutes, and add more cooking time as needed.

Air Fryer Directions: Preheat the air fryer to 400°F, add the polenta, and cook until the bites are crisp and browned, about 12 to 15 minutes. For even browning, toss the bites halfway through cooking.

Crispier Bites: Cut the rounds into 6 wedges instead of 4. The smaller pieces may cook a little faster.

For Baked Polenta Slices: Oil and season the sliced rounds, bake for 15 minutes, flip, and continue baking until browned and crisped on the outside about 10 to 15 minutes more. Add your favorite toppings and enjoy.

Cheesy: Before broiling, top polenta with grated cheddar cheese, mozzarella, or vegetarian parmesan cheese.

Dipping Sauce Ideas: Pizza Sauce, Marinara Sauce, Guacamole, Blueberry Yogurt - about â…“ cup is enough for two servings.

Leftover Polenta: The recipe calls for half a tube of polenta. Store unused polenta refrigerated in a sealed container for up to 5 days.

Nutrition Information:
Yield: 2 Serving Size: 10 Polenta Bites
Amount Per Serving: Calories: 98Total Fat: 0.9gSaturated Fat: 0.1gCholesterol: 0mgSodium: 388mgCarbohydrates: 19.7gFiber: 1.9gSugar: 1.3gProtein: 2.6g

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4 Comments

  1. These are beautiful!!! I love polenta and I know for sure I would love these dippers. Not to mention my son, he loves his polenta with a passion. I am putting these on the to-cook list. 🙂

    1. Thank you, Adina! Between your son’s love of polenta/cornbread and strong feelings about multiple servings of cake I feel like he and I would get along quite well 🙂

    1. Thanks, Grace! I was really digging the cinnamon and yogurt combo, it had a serious breakfast flavor. As a fellow pancake fan you might like it 🙂