How to make polenta

• olive oil↗2 tbsp tbsp

  plus extra for the tin

• vegetable or chicken stock500ml ml
• quick-cook polenta↗125g g
• parmesan↗40g g

  or vegetarian alternative, grated

• butter↗25g g

Step-by-step instructions

1. 1

   Oil and line a swiss roll tin (ours was 31cm x 23cm) with baking parchment. Put a large saucepan over a medium heat, pour in the olive oil and stock, bring to a simmer, then pour in the polenta, stirring constantly. Cook for 10-15 mins until thick and coming away from the side of the pan.

2. 2

   Remove from the heat and stir in the cheese and butter. Once melted, pour into the prepared swiss roll tin. Leave to cool for 1 hr, then cut into 16-24 pieces. Will keep chilled for up to three days.

3. 3

   Lay the polenta pieces in your air fryer tray in a single layer, then cook at 200C for 15-20 mins until golden. Will keep for a day in an airtight container. Add the topping of choice (see recipes above under 'Complete the dish').