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 instant polenta; 2 cups vegetable broth; 1 cup mixed diced vegetables (carrots, bell peppers, zucchini); 1/2 cup grated cheese (optional); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; Salt and pepper to taste; 1/2 cup breadcrumbs

Highlighted under: Global Planning

I absolutely fell in love with these Crispy Polenta Veggie Nuggets! The combination of creamy polenta with a medley of vegetables creates a delightful texture that is both satisfying and nutritious. When I first made these, I was surprised at how easy they were to prepare and how well they baked up in the oven, resulting in a crispy exterior and a soft, flavorful inside. They’re perfect as a snack or as part of a meal, and I've even served them at gatherings where they quickly disappeared!

Created by

Questa Beaumont

Last updated on 2026-01-19T23:17:34.958Z

When I first experimented with making veggie nuggets, I wanted to create something unique yet simple. Using polenta as the base turned out to be a game-changer!

After perfecting the recipe, I found that letting the nuggets chill before baking really helps them hold their shape. Each bite is packed with flavor – I can’t resist dipping them in a zesty salsa or a creamy sauce.

Why You'll Love These Nuggets
Crispy on the outside, soft on the inside
Loaded with vegetables for a healthy bite
Versatile – perfect for dipping or on their own

The Art of Polenta

Polenta is a versatile ingredient that plays a pivotal role in this recipe, providing a creamy base that contrasts beautifully with the crunchy exterior of the nuggets. When preparing polenta, it's essential to whisk it slowly into boiling liquid to avoid lumps. Make sure the vegetable broth is genuinely boiling before adding the polenta; this helps it to thicken quickly and evenly. If the mixture seems too thick before cooling, you can stir in a bit more broth for the right consistency.

The texture of the cooked polenta should be smooth and glossy after about five minutes of cooking. This is a good indication that it's ready to be cooled and mixed with the veggies. If your mixture appears too thin, let it cook a minute or two longer, as this will help it firm up for shaping the nuggets later on.

Choosing the Right Vegetables

Selecting the right mix of vegetables can elevate your nuggets both in flavor and nutrition. I recommend using a colorful variety, as this not only enhances the visual appeal but also offers a balance of vitamins. Carrots, bell peppers, and zucchini are fantastic, but feel free to experiment with other favorites such as spinach or broccoli. Just be sure to dice them finely to ensure even mixing and cooking within the polenta mixture.

If you want to streamline your preparation time, consider using frozen mixed vegetables. They’re pre-chopped and usually just require a quick thaw before adding to the polenta. This can save you around 10-15 minutes of prep time without sacrificing nutrition or flavor, making the recipe even more convenient for busy weeknights.

Baking and Storing Tips

Baking the nuggets in a preheated oven ensures they develop that golden crust we all love. Positioning the nuggets on a greased baking sheet is crucial — a thin layer of oil will help crisp them up, while parchment paper can prevent sticking. I usually flip them halfway through to achieve consistent browning on all sides. If your nuggets aren’t as crispy as desired, a few extra minutes in the oven can make a difference, so keep an eye on them towards the end of the cooking time.

For making the nuggets ahead of time, they freeze well—just arrange them in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container for up to three months. When ready to serve, bake directly from frozen at 400°F (200°C) for approximately 30-35 minutes to reheat them while restoring that crispy texture.

Ingredients

For the Nuggets

1 cup instant polenta
2 cups vegetable broth
1 cup mixed diced vegetables (carrots, bell peppers, zucchini)
1/2 cup grated cheese (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
Salt and pepper to taste
1/2 cup breadcrumbs

Instructions

Steps

Cook the Polenta

In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the instant polenta. Stir continuously for about 5 minutes until the mixture thickens. Remove from heat and let it cool slightly.

Mix in Vegetables

Add the diced vegetables, grated cheese, garlic powder, onion powder, oregano, salt, and pepper to the polenta. Mix well until all ingredients are combined.

Shape the Nuggets

Spread the polenta mixture onto a lined baking sheet, about 1 inch thick. Once cooled, cut into nugget shapes. Coat each nugget in breadcrumbs.

Bake the Nuggets

Preheat the oven to 400°F (200°C). Arrange the nuggets on a greased baking sheet and bake for about 25 minutes, turning halfway through, until golden and crispy.

Enjoy!

Pro Tips

Experiment with different vegetables or add spices to customize your flavor profile. These nuggets can be frozen before baking for future cravings.

Flavor Pairing Suggestions

These Crispy Polenta Veggie Nuggets pair well with a variety of dips that can enhance their flavor. I love serving them with a spicy marinara sauce or a creamy avocado dip, both of which provide a wonderful contrast to the crispy texture. If you prefer something herbaceous, consider a basil pesto, which adds freshness and complements the vegetable medley in the nuggets beautifully.

Another fun option is to mix together a yogurt-based sauce with herbs such as dill or cilantro for a tangy twist. The coolness of the yogurt cuts through the warmth of the nuggets, making each bite refreshing. Experiment with different dipping sauces to find your favorite pairings, as this can transform the dish from simple nuggets into a delightful snack spread.

Health Benefits of Polenta and Veggies

Using polenta as a base provides gluten-free grains, making it a safe choice for those with gluten sensitivities. Additionally, it’s an excellent source of carbohydrates, providing energy while keeping you feeling full. Combined with a medley of vegetables, this recipe not only results in a delicious snack but also packs a healthful punch, thanks to the vitamins and fiber offered by the fresh produce.

Incorporating vegetables offers a variety of health benefits, from improved digestion to better overall nutrient intake. The addition of cheese, while optional, can provide calcium and protein, enhancing the nutritional profile further. If you’re looking to reduce calories or make it dairy-free, you can simply omit the cheese or replace it with a dairy-free alternative without compromising the dish's overall goodness.

Storage Tips for Leftovers

If you happen to have any nuggets left after serving, they store very well. Place them in an airtight container and refrigerate for up to three days. When reheating, I recommend using an oven or air fryer to restore their crispiness rather than using a microwave, which can make them soggy. Bake at 375°F (190°C) for about 10-15 minutes until heated through.

For longer storage options, freeze the nuggets after they've been baked and cooled completely. They can be reheated straight from the freezer as mentioned earlier, making them perfect for meal prep. This way, you can enjoy a healthy snack or quick meal on demand, ensuring nothing goes to waste!

Questions About Recipes

→ Can I use different vegetables?

Absolutely! Feel free to use any vegetables you like or have on hand.

→ How do I store leftovers?

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

→ Can I freeze the nuggets?

Yes, you can freeze the uncooked nuggets. Just bake them straight from the freezer, adding a few extra minutes to the cooking time.

→ What sauces pair well with these nuggets?

These nuggets go wonderfully with a variety of sauces, including marinara, ranch, or a spicy aioli.