Servings: 6

Cooking Time: xx



800 ml/scant

3½ cups water

1½ vegetable stock cubes

¾ teaspoon dried oregano

¾ teaspoon freshly ground black pepper

200 g/1⅓ cups quick-cook polenta/cornmeal

2 teaspoons olive oil

55 g/6 tablespoons plain/all-purpose flour (gluten-free if you wish)

garlic mayonnaise, to serve



Bring the water and stock cubes to the boil in a saucepan with the oregano and black pepper. Stir in the polenta/cornmeal and continue to stir until the mixture becomes significantly more solid and is hard to stir – this should take about 5–6 minutes.

Grease a 15 x 15-cm/6 x 6-in. baking pan with some of the olive oil. Tip the polenta into the baking pan, smoothing down with the back of a wet spoon. Leave to cool at room temperature for about 30 minutes, then pop into the fridge for at least an hour.

Remove the polenta from the fridge and carefully tip out onto a chopping board. Slice the polenta into fingers 7.5 x 1 x 2 cm/3 x ½ x ¾ in. Roll the polenta fingers in the flour, then spray or drizzle the remaining olive oil over the fingers.

Preheat the air-fryer to 200ºC/400ºF.

Lay the fingers apart from one another in a single layer in the preheated air-fryer (you may need to cook these in batches, depending on the size of your air-fryer). Air-fry for 9 minutes, turning once halfway through cooking. Serve immediately with garlic mayonnaise.