Crispy on the outside, tender on the inside, and gooey melty cheese on top. If Italian herb polenta is not available, sprinkle Italian seasoning over the rounds after brushing with EVOO. I like these as they are but feel free to dip in pizza or marinara sauce for that extra pizza kick. Garnish with parsley if desired.
Ingredients
- Italian herb polenta tube, cut into 1/2 inch slices (12 slices): 1 pack (16 ounce pack)
- extra-virgin olive oil: 2 tsp
- ripe olives: 1 can (2.25 ounce can, drained, sliced)
- mozzarella cheese: 0.25 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat an air fryer to 400 degrees F (200 degrees C).
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Place polenta rounds on a cutting board and brush both sides with extra-virgin olive oil. Transfer 1/2 of the rounds to the air fryer basket.
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Air-fry for 15 minutes. Using tongs, flip rounds over, and cook for 5 minutes more. Sprinkle 1/2 of the sliced olives over the polenta and top with 1/2 of the mozzarella cheese. Cook until cheese has melted, about 2 more minutes.
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Repeat with remaining half of polenta rounds, olives, and mozzarella cheese.
