Crispy Polenta Veggie Nuggets

Name: Crispy Polenta Veggie Nuggets
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup polenta; 4 cups vegetable broth; 1 cup mixed vegetables (carrots, peas, corn); 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 cup panko breadcrumbs; 2 tablespoons olive oil

Highlighted under: Home Planning

I love making Crispy Polenta Veggie Nuggets because they are a delightful combination of textures and flavors that bring joy to my table. The creamy polenta base is filled with vibrant vegetables, making every bite satisfying and nutritious. They are perfect as a snack, appetizer, or even a main dish. I appreciate how easy these nuggets are to prepare, and they always impress my family and friends. I can’t wait to share this simple yet delicious recipe with you!

Created by

Portia Langford

Last updated on 2026-01-15T18:45:35.505Z

My journey with Crispy Polenta Veggie Nuggets began when I wanted to create a healthier snack option for my children. I experimented with different vegetables and spices until I found the perfect combination that kept everyone asking for more. The secret is in the seasoning and allowing the polenta to cool and firm up before shaping the nuggets.

During my first attempt, I learned the importance of not overcrowding the baking tray, which ensures even cooking and crispiness. Using panko breadcrumbs for the coating gave these nuggets an extra crunch that took them to the next level. Trust me, your family will be asking for seconds!

Why You'll Love This Recipe
Crispy exterior with a comforting polenta center
Packed with nutritious vegetables for a healthy bite
Versatile enough to pair with dips or enjoy on their own

The Role of Polenta

Polenta serves as the sturdy base for these veggie nuggets, providing a creamy texture that contrasts beautifully with the crispiness from baking. When choosing polenta, opt for quick-cooking varieties if you want to save time; they can be cooked in about 5 minutes, allowing you to whip these up efficiently. The starches in polenta also help bind the ingredients together, ensuring the nuggets hold their shape during baking.

Another key aspect of polenta is its versatility in flavor absorption. It serves as a blank canvas for any additional herbs or spices you may want to incorporate into the mixture. Consider adding fresh herbs like thyme or basil for an aromatic twist, or even a pinch of smoked paprika to introduce a subtle depth to the flavor.

Vegetable Variations

While the recipe calls for a mix of carrots, peas, and corn, feel free to customize your veggie selection based on what's in season or available in your pantry. Diced bell peppers, finely chopped kale, or grated zucchini can also work beautifully in this recipe. Just remember to sauté wetter vegetables, like zucchini, lightly to reduce moisture, ensuring your nuggets don't become soggy.

For a flavor boost, consider roasting your vegetables before mixing them into the polenta. This technique caramelizes their natural sugars, enhancing their flavors and adding a slightly smoky undertone, which can make a significant difference in the final taste of the nuggets.

Storage and Serving Suggestions

These Crispy Polenta Veggie Nuggets can be stored in the refrigerator for up to four days, making them perfect for meal prep. Simply reheat them in an oven at 375°F (190°C) for about 10-15 minutes to regain their crispiness. If you want to make these nuggets further in advance, they can also be frozen. Arrange the uncooked nuggets on a baking sheet to freeze individually before transferring them to a freezer-safe bag. They can be baked straight from the freezer; just add a few extra minutes to your baking time.

Serving options abound! These nuggets are delicious alone, but they truly shine with a dipping sauce. A tangy yogurt sauce, spicy aioli, or even homemade marinara can elevate this dish. You could also serve them over a salad for a nutritious lunch or as a side dish alongside grilled proteins.

Ingredients

For the Veggie Nuggets

1 cup polenta
4 cups vegetable broth
1 cup mixed vegetables (carrots, peas, corn)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup panko breadcrumbs
2 tablespoons olive oil

Instructions

Cook the Polenta

In a saucepan, bring vegetable broth to a boil. Gradually whisk in the polenta. Reduce heat and stir constantly until thickened, about 5 minutes. Remove from heat.

Add Vegetables

Stir in mixed vegetables, Parmesan cheese, garlic powder, onion powder, salt, and pepper until well combined. Spread the mixture into a greased baking dish and let cool completely.

Form Nuggets

Once cooled, cut the polenta mixture into bite-sized pieces. Shape the pieces into nugget forms.

Coat and Bake

Preheat the oven to 400°F (200°C). Dip each nugget into panko breadcrumbs, coating thoroughly. Arrange on a baking sheet and drizzle with olive oil. Bake for 25 minutes or until golden and crispy.

Pro Tips

For an extra kick of flavor, consider adding some chopped herbs like basil or parsley to the polenta mixture.

Troubleshooting Tips

If your nuggets aren't crisping up as expected, try adjusting the amount of panko breadcrumbs used. A generous coating can ensure an even crunch. Alternatively, make sure to drizzle enough olive oil on top before baking, as it aids in achieving that golden-brown color that signals doneness.

In case the polenta mixture feels too sticky or wet before forming the nuggets, allow it to cool longer. You can also briefly chill it in the fridge, which helps firm it up and makes shaping easier.

Scaling the Recipe

This recipe can easily be doubled or halved. Just maintain the same ratios for polenta and vegetables. However, if you are making a larger batch, ensure that the baking sheets aren’t overcrowded, as this will lead to steaming rather than crisping. Instead, consider baking in batches or using multiple sheets.

For a smaller gathering, you can scale back without losing flavor. Reducing the amount of polenta to one-third cup works well while still yielding a satisfying portion size. Adjust your herbs and spices accordingly to maintain a balanced flavor profile.

Questions About Recipes

→ Can I freeze these veggie nuggets?

Yes, you can freeze the uncooked nuggets. Just place them on a baking sheet until frozen and then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.

→ What other vegetables can I use?

Feel free to substitute any of your favorite vegetables like spinach, bell peppers, or zucchini. Just ensure they are finely chopped.

→ Are these nuggets gluten-free?

Yes, if you use gluten-free breadcrumbs, they can be a delicious gluten-free snack.

→ How can I make them spicy?

You can add red pepper flakes or a dash of hot sauce to the polenta mixture to add some heat.