Crispy Air Fryer Polenta Wedges with Warm Mascarpone Cream, Roasted Corn, and Chives

Instructions

1. 1

   1. Cut the firm cooked polenta into 8 even wedges. Gently pat the surface dry with paper towels and brush the wedges with 15 ml (1 tbsp) olive oil. Season with 2 g (about 1/2 tsp) salt and 0.5 g (about 1/4 tsp) black pepper.

2. 2

   2. Preheat the Air Fryer to 200°C / 400°F for 3 minutes. Arrange the polenta wedges in a single layer in the basket and cook for 12 to 14 minutes at 200°C / 400°F, flipping halfway through, until golden and crisp around the edges.

3. 3

   3. Meanwhile, toss the corn kernels with 7 ml (1/2 tbsp) olive oil, smoked paprika, 1 g (about 1/4 tsp) salt, and 0.5 g (about 1/4 tsp) black pepper. Transfer the corn to a small Air Fryer-safe pan or a piece of perforated parchment and cook at 190°C / 375°F for 6 minutes, stirring once, until lightly roasted.

4. 4

   4. In a small bowl, mix the mascarpone, plain Greek yogurt, lemon zest, 15 ml (1 tbsp) lemon juice, finely grated garlic, honey, 1 g (about 1/4 tsp) salt, and half of the chopped fresh chives. Warm the mixture for 20 to 30 seconds in the microwave or in a small saucepan over very low heat just until soft and warm, not boiling.

5. 5

   5. Serve the hot polenta wedges over a base of warm mascarpone cream. Spoon the roasted corn on top and finish with the remaining chopped fresh chives. If desired, add a little extra lemon zest just before serving.