Crispy Mushroom-Polenta Rings in the Air Fryer with Parmesan Lemon Cream

Instructions

1. 1

   In a medium saucepan, bring the water to a gentle boil with 3 g (1/2 tsp) salt. Reduce the heat, slowly whisk in the polenta, and cook for 3 to 5 minutes until thickened. Stir in 15 g (about 1/3 cup) of the grated Parmesan until the mixture is thick and uniform.

2. 2

   While the polenta cooks, heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Add the chopped mushrooms, garlic, dried thyme, the remaining 2 g (1/2 tsp) salt, and black pepper. Cook for 6 to 8 minutes, stirring, until the mushrooms release their moisture and become quite dry and golden.

3. 3

   Mix the sautéed mushrooms into the hot polenta. Spread the mixture onto a tray or large plate in a layer about 2 cm thick and let it cool for 10 minutes, until firm to the touch.

4. 4

   Divide the mixture into 8 portions. With lightly damp hands, shape short cylinders and join the ends to form small crowns or rings. If preferred, shape 8 thick patties with a small hole in the center.

5. 5

   Place the beaten egg in one shallow dish and the panko mixed with the remaining 35 g Parmesan in another. Dip each ring into the egg, then coat with the panko-Parmesan mixture, pressing lightly so it adheres well.

6. 6

   Preheat the Air Fryer to 390°F (200°C) for 3 minutes. Brush or spray the rings with the remaining 7 ml (1/2 tbsp) olive oil. Arrange them in the basket in a single layer, leaving space between them.

7. 7

   Air fry at 390°F (200°C) for 10 to 12 minutes, turning halfway through, until crisp and golden.

8. 8

   While they cook, make the cream: mix the Greek yogurt with the lemon juice, lemon zest, and the remaining Parmesan until smooth. Add an extra pinch of salt if desired.

9. 9

   Serve the rings hot with the Parmesan lemon cream on top or on the side, and finish with the chopped fresh parsley.