Preparation

Polenta fries are restaurant magic that rarely works at home—until now. The air fryer's consistent heat creates a crust that shatters like glass, while the za'atar adds herbaceous, nutty complexity that transforms simple cornmeal into something extraordinary.

Making the Polenta Base

1. Bring vegetable broth to a boil in a saucepan. Gradually whisk in polenta, stirring constantly to prevent lumps.
2. Reduce heat to low and cook, stirring frequently, for 15-20 minutes until very thick and pulling away from the sides.
3. Stir in butter and Parmesan until fully incorporated.
4. Line an 8x8-inch baking dish with parchment paper. Pour in the polenta and smooth the top. Refrigerate for at least 2 hours or overnight until very firm.

Cutting and Preparing

1. Turn out the firm polenta onto a cutting board. Cut into fries about 1/2 inch thick and 3 inches long.
2. In a large bowl, toss the polenta fries gently with olive oil, then sprinkle with za'atar, ensuring even coating.

Air Frying Process

1. Preheat air fryer to 400°F.
2. Arrange fries in a single layer without touching (crucial for even crisping). Work in batches.
3. Air fry for 18-20 minutes, carefully flipping every 6 minutes. They're done when deeply golden and crispy on all sides.

Zhug Sauce

While the fries cook, make your zhug: Blend cilantro, parsley, serrano peppers, garlic, cumin, cardamom, olive oil, lemon juice, and salt until smooth but still slightly textured. Adjust heat level by adding or removing peppers.

Serving: Pile the hot fries on a platter and serve the vibrant green zhug alongside. The creamy interior of the polenta against the crispy, herb-scented crust, dunked in fiery zhug, is a flavor journey across three continents.

Make-ahead tip: The polenta base can be made up to 3 days in advance and kept refrigerated until ready to cut and fry.