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Cheesy Air Fryer Polenta Squares With Creamy Cheese Sauce

(Serves: Prep Time: 10min - Cook Time: 40min - Serves: 6)

  • 875ml (3 ½ cups) Massel Chicken Style Liquid Stock
  • 2 garlic cloves, crushed
  • 170g (1 cup) instant polenta
  • 40g (½ cup) shredded four-cheese mix
  • Cheese sauce
  • 125ml (1/2 cup) Massel Chicken Style Liquid Stock
  • 2 tbsp cornflour
  • 300ml thickened cream
  • 160g (2 cups) 4 cheese mix
  • ½ tsp sweet paprika
  1. Grease a 20cm square cake pan with oil.
  2. Bring stock, garlic and ½ cup water to the boil in a large saucepan over a medium-high heat. Gradually add the polenta in a thin steady stream, whisking constantly until all the polenta is incorporated into the stock mixture. Reduce heat to medium and cook, stirring constantly with a wooden spoon, for 2 minutes or until the mixture thickens and polenta is soft. Remove from the heat and stir in cheese. Season.
  3. Pour polenta into the prepared pan and use the back of a spoon to smooth the surface. Cover with non-stick baking paper and set aside to cool. Refrigerate for 4 hours or overnight to set.
  4. Turn polenta onto a clean work surface. Use a sharp knife to cut into 4cm squares. Spray or brush squares with vegetable oil. Place, in batches, in basket of air fryer and cook at 190C for 10 minutes or until crisp and golden.
  5. Meanwhile, to make cheese sauce, combine cornflour and 60ml (¼ cup) stock in a small bowl. Pour remaining stock and cream into a medium saucepan and bring to the boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 3-4 minutes or until reduced by one third. Whisk in cornflour mixture. Increase heat to medium-high and return to the boil, stirring constantly. Cook, stirring, for 2 minutes or until mixture thickens slightly. Remove from heat and cool for 5 minutes before whisking in cheese and paprika. Season.
  6. Serve polenta squares with sauce.
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