Parmesan Polenta Dippers with Roasted-Pepper Yogurt

Ingredients

Dippers

• 500 g ready-cooked firm polenta block, chilled
• 1 tbsp olive oil
• 30 g finely grated Parmesan
• ½ tsp dried oregano

Dip

• 150 g plain Greek yogurt
• 100 g jarred roasted red pepper, drained and patted dry
• 1 tsp lemon juice
• ¼ tsp smoked paprika

Equipment

Air fryer, pastry brush, blender

Allergens and ingredient notes: Milk; check packaged polenta.

Step by step

Before you start

Use a basket air fryer and only accessories explicitly approved by its manufacturer. Do not use loose foil or parchment. Keep food in one layer with gaps and leave clearance below the heating element. Preheat according to the appliance manual; if the listed quantity cannot fit with gaps, add batches and allow extra time. Eight batons per batch; 2 batches. Use ready-cooked firm polenta, not dry cornmeal.

1. Cut polenta into 16 even batons about ½ inch thick. Pat dry, brush with oil, then press Parmesan and oregano firmly onto their surfaces, tapping off any loose cheese. Preheat the air fryer to 390°F (200°C) according to its manual, about 5 minutes.
2. Arrange 8 batons in one layer with gaps. Air-fry 12–16 minutes, turning carefully halfway, until firm and crisp at the edges. Repeat with the other 8.
3. Blend yogurt, dried roasted pepper, lemon juice and smoked paprika. Serve 4 warm batons per person with one quarter of the dip.

The Devotti twist: A ready-cooked polenta block gives precise dippers without waiting for a homemade slab to set.

Make ahead and storage

Refrigerate in a shallow covered container within 2 hours for up to 3 days. Reheat savory leftovers to 165°F (74°C); add cold garnishes after reheating.