Crispy Polenta Veggie Nuggets

Name: Crispy Polenta Veggie Nuggets
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup polenta; 3 cups vegetable broth; 1 cup mixed vegetables (carrots, peas, and corn); 1/2 cup grated parmesan cheese; 1 teaspoon garlic powder; Salt and pepper, to taste; 1/2 cup breadcrumbs; Oil for frying

Highlighted under: No-Fuss Recipes

I absolutely love these Crispy Polenta Veggie Nuggets! They’re not only a fun twist on traditional nuggets but also a great way to sneak in veggies. When I first created this recipe, I wanted to combine texture and flavor in a delightful way. The polenta gives these nuggets a crispy exterior while staying soft and flavorful on the inside. Perfect for dipping in your favorite sauce, these nuggets have become a family favorite, and I can’t wait for you to try them too!

Created by

Aileen Prescott

Last updated on 2026-01-21T21:57:34.898Z

When I first experimented with polenta and veggies, I was amazed by how versatile polenta can truly be. The creamy texture of the polenta pairs beautifully with a variety of vegetables, making these nuggets not just delicious but also colorful. I discovered that letting the mixture cool before shaping the nuggets is key to achieving that perfect crispy exterior, so don’t rush that step!

One of my favorite things about these nuggets is how easily they freeze. I often batch-make them on weekends and keep a stash in the freezer for quick weeknight meals. Simply pop them in the oven for a few minutes to get them heated through, and you’ve got a tasty snack or side dish ready to go!

        Why You Will Love This Recipe
        Crispy coating with a fluffy interior that you can't resist
A delicious way to incorporate more vegetables into your diet
Perfect for dipping in your favorite sauces or served as an appetizer

      

Perfecting the Polenta

The key to achieving that perfect texture in your polenta is in the cooking method. Make sure to gradually whisk the polenta into the boiling vegetable broth; this helps prevent clumping and ensures a smooth mixture. Keep stirring continuously for 5-7 minutes until you see the polenta pulling away from the sides of the pan; this is a great indicator that it's ready. Remember, letting it cool slightly before mixing in the vegetables helps it set properly without becoming too runny.

Polenta can be dense, so ensuring it's cooked until thickened is essential. For creaminess, I like to use a whisk to incorporate air as it cooks. If you desire a richer flavor, you can substitute part of the vegetable broth with a splash of cream or milk. Just take care not to add too much, as this can affect the polenta's ability to hold together when shaped.

Shaping and Cooking Nuggets

When cutting the cooled polenta into nugget shapes, use a sharp knife for clean edges. Aim for uniform sizes about 1-2 inches to ensure even cooking. If you prefer round nuggets, consider using a cookie cutter. Dredging in breadcrumbs not only adds a delightful crunch but also prevents sticking when frying. An easy tip is to set up a dredging station with three bowls: one for the polenta, one for beaten egg, and one for breadcrumbs if you want extra adhesion.

Frying these nuggets can be a bit tricky; using enough oil is essential for a deep fry effect. Heat the oil to 350°F (175°C) to achieve that golden brown crust. If the oil isn't hot enough, the nuggets may absorb too much oil and lose their crispness. Fry them in batches to avoid crowding the pan, which can reduce the cooking temperature. After frying, draining them on paper towels is vital to remove excess grease.

Ingredients

Here’s what you need to make these delicious nuggets:

Ingredients

1 cup polenta
3 cups vegetable broth
1 cup mixed vegetables (carrots, peas, and corn)
1/2 cup grated parmesan cheese
1 teaspoon garlic powder
Salt and pepper, to taste
1/2 cup breadcrumbs
Oil for frying

Gather all the ingredients before you start cooking!

Instructions

Follow these steps to make your nuggets:

Cook the Polenta

In a saucepan, bring vegetable broth to a boil. Gradually whisk in the polenta and garlic powder, stirring continuously until thickened (about 5-7 minutes). Remove from heat and let it cool slightly.

Mix in Vegetables

Fold in the mixed vegetables, parmesan cheese, and season with salt and pepper. Spread the mixture onto a greased baking sheet and let it cool completely.

Shape and Coat Nuggets

Once cooled, cut the polenta into nugget-sized squares. Dredge each piece in breadcrumbs to coat evenly.

Fry the Nuggets

Heat oil in a frying pan over medium heat. Cook the nuggets in batches until golden brown on each side, about 3-4 minutes per side. Drain on paper towels before serving.

Enjoy your Crispy Polenta Veggie Nuggets with your favorite dipping sauce!

Pro Tips

For added flavor, you can experiment with different herbs and spices in the polenta mixture. Try using smoked paprika or Italian seasoning for a unique twist!

Storage and Freezing

If you have leftover nuggets, store them in an airtight container in the refrigerator for up to 3 days. To maintain their crispy texture, consider reheating them in the oven rather than the microwave; this will help restore some of that crunch. Reheat at 375°F (190°C) for about 10-15 minutes until heated through.

For longer storage, these nuggets freeze well! Place the shaped and breaded nuggets on a baking sheet lined with parchment paper and freeze them individually before transferring them to a freezer-safe bag. They can last for up to 3 months in the freezer. When ready to cook, fry them directly from frozen, adding an extra minute or two to the cooking time.

Serving Suggestions

These crispy polenta veggie nuggets are incredibly versatile; they can serve as a delightful appetizer or a main course when paired with a fresh salad. For dipping, I highly recommend a tangy marinara or a creamy garlic aioli. They also taste great served alongside a zesty salsa or a spicy chili sauce for those who enjoy a kick.

Consider garnishing your nuggets with fresh herbs like parsley or basil after frying for an added layer of flavor and color. For a fun twist, you can also mix in different types of cheese or spices into the polenta before baking, such as feta or smoked paprika, to create unique variations that cater to your taste preferences.

Questions About Recipes

→ Can I bake these nuggets instead of frying?

Yes! Preheat your oven to 400°F (200°C), place the nuggets on a lined baking sheet, and bake for about 20-25 minutes, flipping halfway through.

→ What vegetables can I use?

Feel free to use any vegetables you have on hand! Zucchini, bell peppers, or spinach work great as well.

→ Can I make these nuggets ahead of time?

Absolutely! You can prepare the polenta mixture and shape the nuggets ahead of time. Just store them in the fridge until you're ready to cook.

→ 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 the best texture.