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; 2 cups vegetable broth; 1 cup mixed vegetables (carrots, bell peppers, zucchini); 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1/2 cup breadcrumbs; 1/4 cup olive oil (for frying or brushing)

Highlighted under: Wholesome Healthy Meals Ideas

I love making crispy polenta veggie nuggets for an easy and delicious snack. These nuggets are packed with flavor and are so versatile—they can be enjoyed as an appetizer, side dish, or even a main course! Using creamy polenta as a base allows me to incorporate various veggies and herbs, ensuring each bite is a delightful explosion of taste. Plus, they’re simple to prepare and can be baked or fried for a perfectly crispy finish. It’s one of those recipes that transforms humble ingredients into something extraordinary.

Created by

Genevieve Porter

Last updated on 2026-01-21T21:57:35.115Z

When I first created these crispy polenta veggie nuggets, I was looking for a way to use up some leftover polenta and veggies. I discovered that mixing cooked polenta with finely chopped vegetables creates a surprisingly delightful texture that holds its shape beautifully while baking. The crispy exterior pairs perfectly with the tender inside, making it a solid recipe in my kitchen rotation.

I also found that the key to getting these nuggets just right is to let the mixture chill before shaping them. This not only helps them hold together better but also enhances the flavors as they meld while cooling. Trust me, it’s worth the wait!

Why You Will Love This Recipe
Incredibly crispy on the outside and soft and flavorful on the inside
Easily customizable with your favorite veggies and spices
Perfectly suitable for both kids and adults as a fun snack or meal

The Role of Polenta

Polenta serves as the heart of these nuggets, providing a creamy base that binds the ingredients together. When cooked correctly, polenta should be thick enough to hold its shape yet still smooth and creamy in texture. It is essential to whisk continuously when adding the polenta to the boiling broth to avoid lumps, ultimately ensuring a velvety finish. This base enhances the overall mouthfeel and allows the added vegetables to shine through.

Choosing the right type of polenta is also crucial. Instant polenta works well for this recipe since it cooks quickly and yields a consistent texture. However, if using traditional polenta, remember to extend the cooking time to about 30 minutes while stirring occasionally. The result should be a thick, glossy mixture ready to absorb flavors from the added ingredients.

Vegetable Variations

The versatility of these nuggets allows you to tailor the vegetable mix to your preferences. Although the recipe suggests carrots, bell peppers, and zucchini, feel free to experiment with other vegetables. For instance, finely chopped spinach can add a vibrant color, while mushrooms provide an earthy depth. Remember to chop the vegetables into small pieces, no larger than a quarter-inch, to ensure they blend seamlessly into the polenta.

Adjusting the vegetables may also affect the moisture content of your mixture. If you're adding particularly moist vegetables like zucchini, consider squeezing out some of their water before incorporating them to prevent the nuggets from becoming soggy. Balancing moisture will help you achieve that desirable crispy texture on the outside while keeping the inside soft and flavorful.

Ingredients

Gather the following ingredients to make these delicious polenta nuggets:

Ingredients

1 cup polenta
2 cups vegetable broth
1 cup mixed vegetables (carrots, bell peppers, zucchini)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup breadcrumbs
1/4 cup olive oil (for frying or brushing)

Ensure all the ingredients are fresh for the best flavor!

Instructions

Follow these steps to create your crispy polenta veggie nuggets:

Prepare the Polenta

In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring continuously to prevent lumps. Cook for about 5-7 minutes until thickened.

Mix the Ingredients

Remove the polenta from heat and stir in the chopped vegetables, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well to combine.

Chill the Mixture

Transfer the polenta mixture to a greased baking dish and spread it evenly. Let it cool in the fridge for at least 30 minutes to firm up.

Shape and Coat

Once chilled, cut the polenta into nugget shapes. Roll each nugget in breadcrumbs to coat.

Cook the Nuggets

Heat olive oil in a frying pan over medium heat. Fry the nuggets until golden brown on all sides, about 3-4 minutes per side. Alternatively, you can bake them at 400°F (200°C) for 20-25 minutes.

Serve warm with your favorite dipping sauce!

Pro Tips

For extra flavor, try adding herbs like oregano or basil to the polenta mixture. You can also experiment with different cheeses for varied tastes.

Make Ahead Tips

One of the best aspects of these crispy polenta veggie nuggets is that they can be prepped ahead of time. Once you form the nuggets and coat them in breadcrumbs, they can be frozen. Lay them in a single layer on a baking sheet until frozen solid, then transfer them to a zip-top freezer bag. They can be stored this way for up to three months, allowing for a convenient snack anytime you want.

When you're ready to enjoy them, there's no need to thaw; just fry or bake them directly from the freezer. You might need to add a minute or two to the cooking time to ensure they heat through thoroughly. This technique is especially handy for meal prepping or serving unexpected guests.

Perfecting the Cooking Method

Whether you decide to fry or bake the nuggets, mastering the cooking method will ensure the best texture. If frying, preheat the oil to medium heat—about 350°F (175°C)—and avoid overcrowding the pan. Overcrowding can lower the oil temperature, resulting in soggy nuggets instead of the desired crispiness. Maintain adequate space between each nugget to allow for even browning.

If opting for baking, lining your baking sheet with parchment paper can help achieve that golden crust while preventing sticking. For added crispiness, you can spray the nuggets lightly with olive oil before baking, which encourages browning and enhances flavor. Bake until golden brown and firm to the touch, about 20-25 minutes, flipping halfway through for even cooking.

Questions About Recipes

→ Can I make these nuggets ahead of time?

Yes! You can prepare the polenta mixture and keep it in the refrigerator for up to 2 days before shaping and cooking.

→ Can I freeze the nuggets?

Absolutely! Freeze the shaped nuggets before cooking. Just make sure to separate them with parchment paper. They can be cooked directly from frozen—just add a few extra minutes to the cooking time.

→ What other vegetables can I use?

You can use virtually any vegetable you have on hand! Spinach, kale, or corn would be great alternatives.

→ Are these nuggets gluten-free?

Yes, if you use gluten-free breadcrumbs and ensure all other ingredients are gluten-free.