Air-Fried Parmesan Dusted Polenta Sticks

Air-Fried Parmesan Dusted Polenta Sticks are french fries made of polenta so they are sweet and creamy inside and crispy on the outside. If you omit the breadcrumbs from the recipe they are also gluten-free. Serve with your favorite burger or sandwich.

Air-Fried Parmesan Dusted Polenta Sticks
(Mark Kelly, 2018)

1 tube of prepared polenta, halved crosswise and then cut into 1/2″ x 1/2″ sticks
1/2 cup seasoned breadcrumbs
1/2 cup finely grated parmesan cheese
1 Tbsp Italian seasoning
1 tsp Kosher salt
1 tsp freshly ground black pepper
Cooking spray

Place the polenta sticks on a paper towel-lined rimmed baking sheet and cover them with another layer of paper towel. Refrigerate for about an hour.

In a small bowl, combine the breadcrumbs, cheese, Italian seasoning, salt, black pepper and mix thoroughly.

Remove the polenta sticks from the paper towels from the paper towels and arrange on the baking sheet. Spray all sides with cooking spray. Coat with the parmesan-breadcrumb mixture and carefully toss to coat all sides.

Preheat oven to 200F.

Preheat Air-fryer to 390F. Working in batches air-fry for 10 minutes. Placed fried sticks on a new clean baking sheet and place them in the oven to keep warm. Repeat until all sticks have been fried.

Serve warm with your favorite sauce or aioli.

Digiprove sealCopyright secured by Digiprove © 2018

Grilled Salmon and Polenta

Salmon and polenta are two of my favorite ingredients to cook with. Usually I serve the polenta in creamed form. This dish allows the polenta to firm-up and it is then grilled, yielding a slightly sweet flavor.

Grilled Salmon with Whole-grain Mustard Sauce

Serves 4

¼ cup whole-grain mustard
1 Tbsp extra-virgin olive oil
1 ½ Tbsp minced chives
4 8-ounce salmon fillets
Kosher salt and freshly ground black pepper

Heat the grill to medium-high heat (about 400F).

In a small bowl, stir together the mustard, oil and chives.

Season the salmon fillets with salt and pepper and place them skin side down on a baking sheet. Spread the mustard mixture over the tops of the fillets. Grill the fish for about 6 minutes.

Preheat the broiler. Broil the salmon 6 inches from the heat for about 4 minutes, until the mustard sauce is browned and the salmon is cooked through.

Serve immediately.

Grilled Polenta with Spinach and Provolone

Serves 4

2 Tbsp extra-virgin olive oil
Kosher salt
1 cup instant polenta
2 large garlic cloves, thinly sliced
1 pound baby spinach
Freshly ground black pepper
¼ pound provolone cheese, cut into 8 slices, at room temperature

Lightly oil a 9 inch round glass baking dish. In a medium saucepan, bring 3 cups of water to a boil. Add 1 ½ teaspoons of salt and slowly whisk in the polenta. Cook over low heat, whisking constantly, until the polenta is thick, about 5 minutes. Pour the hot polenta into the baking dish and cover the surface directly with plastic wrap. Let stand until firm, about 25 minutes.

In a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat until golden brown, about 30 seconds. Increase the heat to medium high and add the spinach, stirring to wilt it. Season with salt and pepper. Keep the spinach warm.

Heat the grill to medium and oil the grates. Cut the polenta into 8 wedges and grill over medium-high heat until crisp and lightly charred, about five minutes per side. Place 2 wedges on each plate: top each with two slices of provolone cheese. Spoon the warm spinach on top and serve immediately.

Digiprove sealCopyright secured by Digiprove © 2012