Crispy Polenta Veggie Nuggets

Name: Crispy Polenta Veggie Nuggets
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4.0
Ingredients: 1 cup polenta; 3 cups vegetable broth; 1 cup mixed finely chopped vegetables (bell peppers, carrots, and spinach); 1/2 cup grated Parmesan cheese; 1/2 cup breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; Olive oil for frying

Highlighted under: Comfort Food

I am thrilled to share my Crispy Polenta Veggie Nuggets recipe with you! These delightful bites are packed with flavor and offer a satisfying crunch. I developed this recipe after experimenting with various veggies and polenta to create a healthier snack that still delivers on taste. The combination of herbs and spices gives them a wonderful aroma, making them perfect for parties or a wholesome family meal. Trust me, once you try them, you’ll want to make them over and over again!

Created by

Ivy Richardson

Last updated on 2026-01-15T15:58:24.170Z

Creating these Crispy Polenta Veggie Nuggets has been an exciting culinary journey! I experimented with different vegetable combinations and seasoning blends until I found the perfect balance. Using creamy polenta as the base adds a unique texture and flavor, and I found that letting the mixture chill before shaping helps them hold their form during cooking.

One of my favorite aspects of this recipe is how customizable it is. I often use whatever vegetables I have on hand, adding some chopped spinach or bell peppers for a burst of color and nutrition. The nuggets turn out perfectly crispy, and is a fantastic way to sneak in some veggies!

        Why You Will Love These Nuggets
        Delicious crispy exterior with a soft center
Easy to customize with your favorite vegetables
Perfect for dipping in your favorite sauces
A healthier alternative to traditional fried snacks

      

Mastering the Polenta

Cooking the polenta properly is crucial to the texture of your nuggets. When whisking the polenta into the boiling vegetable broth, do so slowly to prevent lumps. It should reach a thick, smooth consistency after about 5-7 minutes on low heat. If it seems too thick, you can add a splash of broth to loosen it up, keeping it creamy without compromising its ability to hold the shape later on.

Letting the polenta cool completely in the fridge is essential for achieving a nugget that holds together. When you spread it in the greased baking dish, ensure it's an even layer for consistent cooling. If you’re in a hurry, you can place it in the freezer for about 15 minutes, but be careful not to let it freeze completely as your nuggets will crumble.

Choosing Vegetables and Variations

The mixed vegetables in this recipe not only add flavor but also nutrition. I recommend finely chopping bell peppers, carrots, and spinach as their vibrant colors and flavors really shine. For variety, consider adding ingredients like zucchini or kale, which can expand the flavor profile and give a fresh twist to your nuggets.

If you're looking for a dairy-free or vegan option, you can easily substitute the Parmesan cheese with nutritional yeast. It will still provide that savory umami flavor without compromising on taste. For a gluten-free version, opt for gluten-free breadcrumbs to maintain the crispy exterior without the gluten.

Ingredients

Gather your ingredients before you begin!

Ingredients

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

Once your ingredients are ready, it's time to start cooking!

Instructions

Follow these steps for the perfect Crispy Polenta Veggie Nuggets.

Cook the Polenta

In a saucepan, bring vegetable broth to a boil. Slowly whisk in the polenta, reducing the heat to low. Stir frequently until thickened, about 5-7 minutes. Remove from heat.

Mix in Vegetables

Stir in chopped vegetables, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well until combined.

Chill the Mixture

Transfer the mixture to a greased baking dish and spread evenly. Cover and refrigerate for at least 30 minutes until set.

Shape and Coat

Once set, cut the mixture into nugget shapes. Dip each nugget into breadcrumbs, coating evenly.

Fry the Nuggets

In a skillet, heat olive oil over medium heat. Fry the nuggets in batches until golden brown and crispy, about 3-4 minutes per side.

Serve

Remove from skillet and drain on paper towels. Serve warm with your favorite dipping sauce.

Enjoy your delicious Crispy Polenta Veggie Nuggets!

Pro Tips

For extra flavor, consider adding herbs like basil or oregano to the polenta mixture. You can also bake them at 400°F (200°C) for a healthier version—just spray with cooking oil for crispiness!

Serving Suggestions

These Crispy Polenta Veggie Nuggets are incredibly versatile! I often serve them with a variety of dipping sauces like marinara, tzatziki, or a creamy avocado dip. You can also pair them with a fresh salad for a lighter meal, creating a perfect balance between crunchy nuggets and fresh greens.

If you're hosting a gathering, consider creating a 'nugget bar'—offering a selection of dips and sliced veggies on the side. It's a fun interactive experience for guests to customize their bites while enjoying the crunchy texture of the nuggets.

Storage and Reheating

If you have leftovers, store the nuggets in an airtight container in the refrigerator. They'll typically last for about 3-4 days. When reheating, I recommend placing them in a preheated oven at 375°F (190°C) for about 10-15 minutes, which will help regain their crunch. Avoid using the microwave, as it may result in a soggy texture.

For longer-term storage, you can freeze the uncooked nuggets before frying. After coating them in breadcrumbs, arrange them in a single layer on a baking sheet to freeze. Once they're solid, transfer them to a freezer-safe bag. When you're ready to fry, there's no need to thaw; simply cook for an extra minute or two until golden and crispy.

Questions About Recipes

→ Can I make these nuggets ahead of time?

Yes! You can prepare the mixture and chill it in the refrigerator for up to 24 hours before frying.

→ What can I serve these nuggets with?

They pair beautifully with dipping sauces like marinara, ranch, or a zesty yogurt dip.

→ Are these nuggets gluten-free?

If you use gluten-free breadcrumbs, this recipe can easily be made gluten-free.

→ Can I bake the nuggets instead of frying?

Absolutely! Bake them at 400°F (200°C) for about 20 minutes, flipping halfway for even crisping.