Printed August 31, 2026
Za'atar-Crusted Air-Fried Polenta Fries with Zhug
Italian polenta gets a Middle Eastern makeover in stick form, emerging from the air fryer with a crispy za'atar crust and creamy interior. Yemeni zhug sauce provides the perfect herbaceous heat.
Ingredients
- 2 cups vegetable broth
- 1/2 cup polenta (coarse cornmeal)
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
- 3 tablespoons za'atar spice blend
- 2 tablespoons olive oil
- 1 cup fresh cilantro, packed
- 1/2 cup fresh parsley, packed
- 3-4 serrano peppers, stemmed
- 4 cloves garlic
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cardamom
- 1/4 cup olive oil (for zhug)
- 2 tablespoons lemon juice
- Salt to taste
Preparation
Polenta fries are restaurant magic that rarely works at home—until now. The air fryer's consistent heat creates a crust that shatters like glass, while the za'atar adds herbaceous, nutty complexity that transforms simple cornmeal into something extraordinary.
Making the Polenta Base
- Bring vegetable broth to a boil in a saucepan. Gradually whisk in polenta, stirring constantly to prevent lumps.
- Reduce heat to low and cook, stirring frequently, for 15-20 minutes until very thick and pulling away from the sides.
- Stir in butter and Parmesan until fully incorporated.
- Line an 8x8-inch baking dish with parchment paper. Pour in the polenta and smooth the top. Refrigerate for at least 2 hours or overnight until very firm.
Cutting and Preparing
- Turn out the firm polenta onto a cutting board. Cut into fries about 1/2 inch thick and 3 inches long.
- In a large bowl, toss the polenta fries gently with olive oil, then sprinkle with za'atar, ensuring even coating.
Air Frying Process
- Preheat air fryer to 400°F.
- Arrange fries in a single layer without touching (crucial for even crisping). Work in batches.
- Air fry for 18-20 minutes, carefully flipping every 6 minutes. They're done when deeply golden and crispy on all sides.
Zhug Sauce
While the fries cook, make your zhug: Blend cilantro, parsley, serrano peppers, garlic, cumin, cardamom, olive oil, lemon juice, and salt until smooth but still slightly textured. Adjust heat level by adding or removing peppers.
Serving: Pile the hot fries on a platter and serve the vibrant green zhug alongside. The creamy interior of the polenta against the crispy, herb-scented crust, dunked in fiery zhug, is a flavor journey across three continents.
Make-ahead tip: The polenta base can be made up to 3 days in advance and kept refrigerated until ready to cut and fry.
