Crispy Polenta Veggie Nuggets

Name: Crispy Polenta Veggie Nuggets
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 4 cups vegetable broth; 1 cup mixed vegetables (carrots, bell peppers, spinach); 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 cup breadcrumbs; Olive oil for drizzling

Highlighted under: Balanced Healthy Meals Recipes

When I made these Crispy Polenta Veggie Nuggets, I was amazed by how flavorful and satisfying they turned out. The combination of creamy polenta mixed with fresh vegetables created a delightful texture. Coating them in breadcrumbs for a perfect crunch was a game-changer. Serving them with a zesty dipping sauce elevated the overall experience. Trust me, these nuggets are not only easy to prepare but are also a hit with friends and family alike, making them an ideal snack or appetizer for any occasion.

Created by

Harriet Bloom

Last updated on 2026-01-20T00:05:35.289Z

As I experimented with polenta, I discovered that baking it instead of frying it created a unique texture while keeping it healthier. I chopped a variety of veggies like bell peppers and spinach, which added color and nutrients. The process of mixing them into the polenta was not only fun but allowed me to personalize each nugget to my taste.

The key to achieving the crunchy exterior was baking them at a high temperature. I also tried using panko breadcrumbs, which provided an even better crunch. These nuggets quickly became a favorite in my household!

        Why You Will Love These Nuggets
        Crispy on the outside with a creamy interior
Packed with nutritious vegetables for a wholesome snack
Versatile – serve as an appetizer or alongside your favorite meal

      

Mastering the Polenta Texture

Polenta is a fantastic base for these nuggets, bringing both flavor and creaminess. To ensure a smooth texture, whisk the cornmeal into the boiling vegetable broth gradually. This prevents clumps from forming and helps achieve a silky consistency. You want the mixture to thicken to a pudding-like texture; this usually takes about 5 minutes. If your polenta seems too thick, a splash of broth can help achieve the perfect balance.

Incorporating the vegetables at the end not only adds flavor but also retains their color and nutrients. Choose a mix that appeals to your palate. I often use finely chopped carrots, spinach, and bell peppers, but you can substitute with whatever vegetables you have on hand, like zucchini or broccoli. Just ensure they are small enough to meld seamlessly into the polenta.

Getting the Perfect Nugget Shape

Shaping the nuggets is crucial for their texture. After allowing the polenta mixture to cool slightly, I recommend using a medium cookie scoop or your hands to form them. Aim for uniform sizes, roughly 2 inches in diameter, to ensure they cook evenly. Lay them on a parchment-lined baking sheet to prevent sticking and make for easier cleanup.

If you find the mixture too sticky to handle, a light dusting of flour on your hands can help. If you prefer a variation in shape, you can also make these into patties or larger cakes. Just adjust the baking time; larger shapes may need an additional 5-10 minutes in the oven.

Ingredients

Gather your ingredients before starting the preparation to ensure a smooth cooking process.

Ingredients

1 cup cornmeal
4 cups vegetable broth
1 cup mixed vegetables (carrots, bell peppers, spinach)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup breadcrumbs
Olive oil for drizzling

Ensure all your ingredients are fresh for the best results.

Instructions

Follow these steps for creating perfect crispy nuggets every time.

Prepare the Polenta

In a large pot, bring vegetable broth to a boil. Gradually whisk in the cornmeal, stirring continuously until thickened, about 5 minutes. Remove from heat and fold in mixed vegetables, Parmesan cheese, garlic powder, onion powder, salt, and pepper.

Shape the Nuggets

Once the mixture cools slightly, spoon out portions and shape them into nugget forms. Place them on a baking sheet lined with parchment paper.

Coat with Breadcrumbs

Spread breadcrumbs on a plate and coat each nugget in the breadcrumbs. Drizzle olive oil over the top.

Bake the Nuggets

Preheat the oven to 425°F (220°C). Bake the nuggets for 20-25 minutes until golden brown, flipping halfway through.

Serve & Enjoy

Remove from the oven and let them cool for a few minutes. Serve with your favorite dipping sauce.

Enjoy your homemade crispy veggie nuggets with friends and family!

Pro Tips

For extra flavor, experiment with different herbs and spices in the polenta mixture.

Storage and Make-Ahead Tips

These Crispy Polenta Veggie Nuggets can be prepared in advance, making them ideal for meal prep. Once shaped and coated with breadcrumbs, place them in a single layer on a baking sheet and freeze. Once frozen solid, transfer them to an airtight container or freezer bag. They’ll keep well for up to three months. When you're ready to bake, there's no need to thaw; just increase the baking time by about 5-10 minutes until they are golden and crisp.

If you have leftovers, store them in an airtight container in the fridge for up to 4 days. Reheating in the oven rather than the microwave helps maintain their crispy exterior; simply place on a baking sheet and heat at 375°F (190°C) for about 10-15 minutes.

Serving Suggestions and Variations

Serve these veggie nuggets with a variety of dipping sauces to elevate the experience. A zesty chimichurri or a classic marinara complements the flavors nicely. For a spicy kick, consider a sriracha mayo or a yogurt-based dip. The versatility of these nuggets means they fit seamlessly into different cuisines, so get creative!

For a fun twist, try adding spices to the breadcrumb coating. A sprinkle of paprika, cayenne pepper, or Italian herbs can enhance the flavor profile. You could also incorporate different types of cheese, such as cheddar or feta, into the polenta mixture for added richness and depth. Switching up the vegetable mix can also yield exciting new tastes, so don’t hesitate to experiment!

Questions About Recipes

→ Can I freeze these nuggets?

Yes, you can freeze the uncooked nuggets for up to 3 months. Just bake them directly from frozen, adding a few extra minutes to the cooking time.

→ What vegetables work best?

You can use any chopped vegetables you like! Zucchini, peas, or mushrooms also make great additions.

→ Can I make them vegan?

Absolutely! Omit the Parmesan cheese or use a vegan cheese alternative to keep them plant-based.

→ How do I store leftovers?

Store any leftover nuggets in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.