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 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; 1/2 cup grated Parmesan cheese (optional); 1 cup breadcrumbs; Olive oil for drizzling

Highlighted under: Global Flavors

I absolutely love making Crispy Polenta Veggie Nuggets! They are not only delicious but also super easy to whip up, making them a perfect snack or appetizer. Each bite is packed with flavor, thanks to the combination of veggies and herbs. There's something so satisfying about baking them until golden and crispy, and I always find that they disappear quickly at gatherings. Plus, they can be prepared ahead of time and frozen, which makes them a great addition to any meal plan!

Created by

Gwendolyn Reed

Last updated on 2026-01-18T03:58:13.970Z

When I first decided to experiment with polenta, I was amazed at how versatile it can be. I combined it with various vegetables and spices to create these nuggets, which turned out to be a delightful surprise! The crispy exterior and the creamy inside balance each other so well, and I often serve them with a tangy dipping sauce that complements the flavors wonderfully.

One major tip I discovered is to let the polenta cool completely before forming it into nuggets. This ensures they hold their shape when baking. Also, making them in batches allows me to freeze some for later, which is perfect for busy days when I need a quick meal!

        Why You'll Love These Nuggets
        Crispy on the outside, soft and flavorful on the inside
Packed with nutritious vegetables, making them a guilt-free snack
Versatile and can be served with different dips and sauces

      

Perfecting the Polenta Base

The key to achieving the right texture in your Crispy Polenta Veggie Nuggets is cooking the polenta correctly. As the polenta cooks, it should become thick and smooth, pulling away from the sides of the pot. Stir continuously to prevent lumps, ensuring that it cooks evenly. If your polenta starts clumping, consider lowering the heat and whisking more vigorously to achieve a creamy consistency.

Using a high-quality vegetable broth enhances the flavor profile considerably. Homemade broth is the best option if you have time, as it adds depth and richness that store-bought varieties may lack. Additionally, you can experiment with flavored broths or even add a splash of lemon juice or a pinch of nutmeg to the mixture for an extra layer of flavor. Just remember to adjust the salt accordingly.

Chilling for Success

Cooling the polenta mixture is a crucial step. After mixing in the vegetables and spices, spreading it onto a parchment-lined baking sheet and refrigerating for at least 30 minutes allows the mixture to set. This step not only helps with shaping the nuggets but also ensures they hold together during baking. If you're short on time, spreading the polenta mixture into a thinner layer can reduce the chilling time to as little as 15 minutes.

If you find that your nuggets aren't holding their shape after chilling, consider adding a bit more breadcrumbs or a tablespoon of flour to help bind the ingredients together. This adjustment can make a big difference, especially when shaping the nuggets and during baking.

Storing and Serving Suggestions

These veggie nuggets can be made in advance, making them a fantastic option for meal prep. Once shaped, you can freeze them on a baking sheet. Once solid, transfer them to an airtight container or zip-top bag. They will last in the freezer for up to three months—perfect for quick snacks or appetizers whenever you're in a pinch.

For optimal reheating, baking them from frozen at 400°F (200°C) will help retain their crispy texture. Simply add an additional 5-10 minutes to the baking time, checking for golden edges. Pairing your nuggets with a variety of dips like homemade aioli, marinara, or a spicy sauce can elevate your serving experience.

Ingredients

For the Polenta Nuggets

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

Feel free to customize the vegetables based on what you have at home!

Instructions

Cook the Polenta

In a medium-sized pot, bring the vegetable broth to a boil. Add the polenta gradually while stirring to avoid lumps. Cook for about 5-7 minutes until the mixture thickens and pulls away from the sides of the pot.

Combine Ingredients

Once the polenta is cooked, remove it from heat and stir in the mixed vegetables, garlic powder, onion powder, salt, pepper, and Parmesan cheese (if using). Mix well and spread the mixture onto a parchment-lined baking sheet.

Chill the Mixture

Allow the polenta mixture to cool completely in the refrigerator for at least 30 minutes. This will help it firm up for easier shaping.

Shape Nuggets

Once chilled, use your hands to form small nuggets. Dip each nugget in breadcrumbs to coat fully.

Bake

Preheat your oven to 400°F (200°C) and place the nuggets on a lined baking sheet. Drizzle with olive oil and bake for 20-25 minutes, turning halfway through until golden and crispy.

Enjoy your crispy nuggets with your favorite dipping sauce!

Pro Tips

Experiment with different vegetables and spices to create your own unique flavor combinations in these nuggets.

Flavor Customization

Feel free to customize the mixed vegetables based on what you have or prefer. Options like bell peppers, zucchini, or spinach can work wonderfully, just ensure they are finely chopped to blend seamlessly into the polenta. You can also experiment with herbs—adding fresh basil or parsley can brighten up the flavor profile.

If you're looking for an extra zing, consider incorporating a teaspoon of chili flakes or smoked paprika into the mixture. These spices provide a subtle heat that complements the sweetness of the vegetables beautifully, creating a more complex flavor experience.

Scaling Up or Down

This recipe is easily scalable. If you're hosting a larger gathering, simply double or triple the ingredients while keeping the proportions the same. Make sure to select a larger pot for cooking the polenta and use multiple baking sheets to bake the nuggets evenly.

For a smaller batch, you can cut the ingredient amounts in half, but be mindful of minimizing the chilling time as a smaller quantity might cool faster. Always check for doneness by looking for that golden, crispy exterior!

Common Troubleshooting Tips

If the nuggets fall apart during baking, it often indicates that the polenta mixture wasn't chilled long enough or lacked sufficient binding. Make sure to stick to the chilling time and consider adding more breadcrumbs if necessary. A thicker and firmer mixture can also help maintain the nugget's shape.

Conversely, if the nuggets become too dry, it might be due to overbaking. Aim for that golden color, as a few extra minutes can make a significant difference. Drizzling them with olive oil before baking helps keep them moist and enhances the crispiness.

Questions About Recipes

→ Can I make these nuggets vegan?

Yes! Simply omit the Parmesan cheese or use a vegan alternative.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze these nuggets?

Absolutely! Freeze them after shaping but before baking. Bake directly from the freezer, adding a few extra minutes to the cooking time.

→ What dips go well with these nuggets?

They pair well with marinara sauce, honey mustard, or a spicy dipping sauce for a kick!