Air Fryer Crispy Polenta Medallions with Quick Confit Tomatoes and Lemon Basil Ricotta

Instructions

1. 1

   Cut the firm cooked polenta into 8 medallions of even thickness. Pat them dry gently with paper towels if they have surface moisture.

2. 2

   In a small bowl, mix the ricotta with the zest of 1/2 lemon, 1 tablespoon (15 ml) lemon juice, 1 grated garlic clove, 8 g chopped basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.

3. 3

   In another bowl, toss the cherry tomatoes with 1 tablespoon (15 ml) olive oil, the sliced garlic, dried oregano, honey, 1 tablespoon (15 ml) lemon juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the red pepper flakes if using.

4. 4

   Preheat the Air Fryer to 375 °F / 190 °C for 3 minutes.

5. 5

   Brush or rub the polenta medallions with the remaining 1 tablespoon (15 ml) olive oil and sprinkle the grated Parmesan evenly over both sides, pressing lightly so it adheres.

6. 6

   Arrange the medallions in the Air Fryer basket in a single layer. Cook at 375 °F / 190 °C for 10 to 12 minutes, flipping halfway through, until golden and crisp around the edges.

7. 7

   Carefully transfer the medallions to a plate and keep warm. Place the dressed tomatoes in a small Air Fryer-safe dish or on perforated parchment inside the basket.

8. 8

   Cook the tomatoes in the Air Fryer at 360 °F / 180 °C for 6 minutes, or until softened, lightly wrinkled, and the garlic is fragrant but not burnt.

9. 9

   To serve, spread or dollop a spoonful of lemon ricotta onto each polenta medallion. Top with the warm tomatoes and their juices, then finish with the remaining basil, a few grinds of black pepper, and extra lemon zest if desired.

10. 10

    Serve immediately to enjoy the contrast of crispy polenta, creamy ricotta, and juicy tomatoes.