Crispy Polenta Veggie Nuggets

Name: Crispy Polenta Veggie Nuggets
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup polenta; 2 cups vegetable broth; 1 cup finely chopped vegetables (bell peppers, zucchini, and carrots); 1/2 cup grated parmesan cheese (optional); 1/2 cup breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; Oil for frying or baking

Highlighted under: Fresh Healthy Meals Ideas

I always look for new ways to incorporate vegetables into our meals, and these crispy polenta veggie nuggets have become a family favorite. The unique combination of polenta and veggies not only provides a delightful crunch but also allows for endless customization with whatever ingredients I have on hand. They are perfect as a snack or a main dish, and I love how they retain their shape while baking. Join me in making these scrumptious nuggets that add flavor and fun to any mealtime!

Created by

Cecilia Grant

Last updated on 2026-01-21T21:41:34.993Z

When I first attempted making these crispy polenta veggie nuggets, I was pleasantly surprised at how well they turned out. The crispy exterior contrasted perfectly with the soft interior, and it was a hit at our dinner table. I used a combination of bell peppers and zucchini, which not only added flavor but also vibrant colors to the plate.

During testing, I discovered a fantastic tip: refrigerating the formed nuggets for a bit before frying or baking helps them hold their shape better and results in a crunchier texture. Trust me, letting them chill for at least 15 minutes is worth the wait!

Why You'll Love This Recipe
Golden, crispy texture that satisfies every crunch craving
Versatile for different dipping sauces, making them a fun appetizer
Packed with veggies, making them a nutritious choice for all ages

Perfecting Your Polenta

The key to achieving a perfectly creamy polenta is careful temperature control when whisking. When you add the polenta to the boiling vegetable broth, reduce the heat and continuously stir for about 5 minutes. This prevents lumps and ensures the mixture thickens evenly. If you notice any lumps forming, simply switch to a whisk to break them up, leading to a smooth texture that's essential for shaping the nuggets later.

For those with dietary restrictions, polenta can be a versatile base. If you're looking for a gluten-free option, ensure your breadcrumbs are made from gluten-free bread. Additionally, you can use nutritional yeast instead of parmesan for a vegan version that still offers a cheesy flavor. The incorporation of herbs like basil or oregano can also enhance the flavor profile, adding a fresh twist.

Getting the Crunch Just Right

Dredging the nuggets in breadcrumbs creates that sought-after crispy exterior. For an extra crunch, consider double-dipping: first dipping in a light layer of flour before the egg wash, then back into the breadcrumbs for a thicker coating. This method not only enhances the texture but also helps the breadcrumbs adhere better, preventing any from falling off while cooking.

If you prefer to bake instead of fry for a lighter option, preheat your oven to 400°F (200°C) and ensure the nuggets are evenly spaced on the baking sheet. For optimal crispness, lightly spray them with oil or use an oil mister, giving them a beautiful golden color without excess fat. Bake for approximately 20 minutes, flipping halfway through for even cooking. Keep an eye on them; they'll be done when they reach a crisp, golden-brown appearance.

Ingredients

Gather these fresh ingredients to make your crispy polenta veggie nuggets:

Ingredients

1 cup polenta
2 cups vegetable broth
1 cup finely chopped vegetables (bell peppers, zucchini, and carrots)
1/2 cup grated parmesan cheese (optional)
1/2 cup breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Oil for frying or baking

Make sure to use fresh vegetables for the best flavor and texture!

Instructions

Here's how to create these delightful nuggets:

Cook the Polenta

In a saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta, garlic powder, onion powder, salt, and pepper. Reduce the heat and cook for about 5 minutes, stirring frequently until the mixture thickens.

Mix in Vegetables

Remove the saucepan from heat and stir in the chopped vegetables and parmesan cheese if using. Mix well to combine all ingredients.

Chill the Mixture

Transfer the polenta mixture to a greased baking dish and spread it evenly. Let it cool at room temperature for about 15 minutes and then refrigerate for at least 30 minutes until firm.

Shape the Nuggets

Once the polenta is firm, cut it into nugget-sized pieces. Dredge each piece in breadcrumbs to coat.

Cook the Nuggets

In a skillet, heat oil over medium heat. Fry the nuggets for about 3-4 minutes on each side until golden brown. Alternatively, bake them at 400°F (200°C) for about 20 minutes.

Serve these crispy nuggets with your favorite dipping sauce!

Pro Tips

Feel free to experiment with different vegetables based on your preference or what you have on hand. Additionally, consider using chickpea flour instead of polenta for a gluten-free option.

Storage and Make-Ahead Tips

These polenta veggie nuggets can be made ahead of time, making them a convenient option for busy weeknights. After shaping and coating the nuggets in breadcrumbs, arrange them in a single layer on a parchment-lined baking sheet and freeze for about 30 minutes. Once solid, transfer them to a freezer bag for up to 3 months. When ready to eat, there's no need to thaw; simply bake or fry from frozen, adding a few extra minutes to the cooking time.

If you have leftover nuggets, they can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in an air fryer or oven for best results, as this helps retain their crispiness. Microwaving may result in sogginess, so avoid that method if you want to keep the crunch.

Flavor Variations

These nuggets are a canvas for your favorite flavors and ingredients. Experiment with different veggies like spinach, kale, or sweet potatoes to suit your taste or seasonal availability. Incorporating spices such as smoked paprika or cayenne can add a spicy kick, while fresh herbs can elevate the overall freshness of the dish. Tailor the additions to your liking; the possibilities are truly endless!

For a complete meal, consider pairing these nuggets with a side of dipping sauces. A zesty yogurt-based sauce, classic marinara, or even a sweet chili sauce can elevate the dining experience and introduce new flavors. You could also serve them on a bed of mixed greens with a drizzle of balsamic vinaigrette for a satisfying salad option.

Questions About Recipes

→ Can I freeze these veggie nuggets?

Yes, you can freeze the uncooked nuggets. Simply place them on a baking sheet to freeze individually, then transfer them to a freezer-safe bag once solid.

→ How do I make these dairy-free?

You can omit the parmesan cheese or substitute it with a dairy-free cheese alternative without compromising the recipe.

→ What other vegetables can I use in this recipe?

You can use any finely chopped vegetables like spinach, broccoli, or corn. Just ensure they are well drained if they have a high water content.

→ How do I ensure the nuggets hold their shape?

Chilling the nuggets before cooking is key. Also, ensure they are well coated in breadcrumbs to provide extra stability during cooking.