How do I keep this recipe from turning soggy?

Cook in a single layer, leave space for airflow, and avoid adding too much oil or sauce before the food has crisped.

Can I adjust the seasoning?

Yes. Keep the same cooking method and adjust salt, spice, herbs, citrus, or sauce to match your taste.

Air Fryer Crispy Baked Polenta Cakes with Roasted Red Pepper Sauce

Name: Air Fryer Crispy Baked Polenta Cakes with Roasted Red Pepper Sauce
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup yellow cornmeal (polenta); 4 cups water; 1 teaspoon salt; 2 tablespoons grated Parmesan cheese (optional for vegetarian; omit for vegan); 1 tablespoon olive oil, plus extra for greasing and brushing; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 1 large egg (or flax egg for vegan: 1 tablespoon ground flaxseed mixed with 3 tablespoons water, set 5 minutes); 1 cup roasted red peppers, drained; 1 small garlic clove, minced; 1 tablespoon extra virgin olive oil; 1 teaspoon red wine vinegar; 1/2 teaspoon smoked paprika; Salt and pepper, to taste; Fresh basil or parsley for garnish (optional)

By AirFryFeast Editorial TeamPublished Apr 6, 2026 | Updated Jun 16, 2026

These golden and crispy polenta cakes are cooked to perfection in the air fryer, making a quick Italian-inspired side. Paired with a vibrant roasted red pepper sauce, this recipe is budget-friendly and perfect for family meals.

Start cooking

Air fryerItalianEasyAir Fryer Friendly

Prep Time15 mins

Cook Time12 mins

Total Time27 mins

Servings4

Temperature400°F / 200°C

Ingredients

Servings4

1 cup yellow cornmeal (polenta)
4 cups water
1 teaspoon salt
2 tablespoons grated Parmesan cheese (optional for vegetarian; omit for vegan)
1 tablespoon olive oil, plus extra for greasing and brushing
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 large egg (or flax egg for vegan: 1 tablespoon ground flaxseed mixed with 3 tablespoons water, set 5 minutes)
1 cup roasted red peppers, drained
1 small garlic clove, minced
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Fresh basil or parsley for garnish (optional)

Instructions

In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a gentle boil over medium heat.
Slowly whisk in the cornmeal, reducing heat to low. Stir continuously to prevent lumps and cook until thickened and creamy, about 8-10 minutes.
Remove from heat; stir in Parmesan cheese (if using), 1 tablespoon olive oil, garlic powder, and black pepper. Allow mixture to cool slightly for 5 minutes.
Once the polenta is warm but not hot, stir in the egg or flax egg until well combined.
Line a rimmed baking sheet with parchment paper and lightly grease with olive oil.
Pour the polenta mixture onto the sheet and spread evenly to about 1/2-inch thickness. Refrigerate for at least 15 minutes until firm (can prep ahead and chill longer).
While the polenta chills, prepare the roasted red pepper sauce: add roasted red peppers, garlic, olive oil, red wine vinegar, smoked paprika, salt, and pepper to a blender or food processor. Blend until smooth and creamy. Adjust seasoning as needed. Set aside.
Once firm, carefully cut the polenta slab into 8 equal square or round cakes using a spatula or knife.
Preheat air fryer to 400°F (200°C). Lightly brush or spray each polenta cake with olive oil on both sides.
Place cakes in the air fryer basket in a single layer (cook in batches if necessary). Cook for 6 minutes, then carefully flip and cook an additional 6 minutes, or until golden brown and crispy on both sides.
Remove from air fryer and serve warm with a generous drizzle or side of roasted red pepper sauce. Garnish with fresh basil or parsley if desired.

Recipe guidance

Crispiness Control

Pat the yellow cornmeal dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.

Storage

Store leftover Air Fryer Crispy Baked Polenta Cakes with Roasted Red Pepper Sauce in an airtight container in the refrigerator for up to 3 days. Cool the food before sealing so excess steam does not soften the texture.

FAQ

Can I make Air Fryer Crispy Baked Polenta Cakes with Roasted Red Pepper Sauce ahead of time?: You can prep the ingredients and seasoning ahead, but air fry close to serving for the best texture.
How do I keep this recipe from turning soggy?: Cook in a single layer, leave space for airflow, and avoid adding too much oil or sauce before the food has crisped.
Can I adjust the seasoning?: Yes. Keep the same cooking method and adjust salt, spice, herbs, citrus, or sauce to match your taste.