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 polenta; 4 cups vegetable broth; 1 cup mixed vegetables (carrots, zucchini, bell peppers), finely chopped; 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; Salt and pepper, to taste; 1/2 cup breadcrumbs; Oil for frying

Highlighted under: Fusion Meals

I love making Crispy Polenta Veggie Nuggets because they provide the perfect blend of crunch and flavor in every bite. They're not only easy to whip up but also packed with nutritious vegetables, making them a great snack or appetizer. I enjoy experimenting with different seasonings, and this recipe allows me to use whatever veggies I have on hand. Whether for a casual get-together or a family dinner, these nuggets are always a hit and disappear quickly. Plus, they’re irresistible when paired with a tangy dipping sauce!

Created by

Honor Blackwell

Last updated on 2026-01-15T17:45:35.130Z

When I first tried making polenta veggie nuggets, I didn't expect them to turn out so delicious! The goal was to create a flavorful, crispy snack that I could enjoy guilt-free. After a few attempts, I found that frying them instead of baking brought out a golden-brown crunch that made them irresistible. I especially love how I can sneak in different veggies based on the season or what I have left in the fridge.

One specific tip I learned is to let the polenta cool completely before shaping the nuggets. This step ensures they hold together well during cooking, resulting in perfectly crispy bites. I often serve these with a homemade spicy aioli or sweet chili sauce for an extra kick. They never last long!

        Why You'll Love These Nuggets
        Crispy exterior with a soft, flavorful interior
Customizable with your favorite vegetables and spices
A fun and healthy snack option for kids and adults alike

      

Perfecting Your Polenta

To achieve the right texture for your polenta, it's essential to add it to the boiling vegetable broth gradually. Stir constantly to prevent lumps, which can create an uneven consistency. After cooking for about 5 minutes, the polenta should be thick and come away from the sides of the pot. If it seems too thick before this time, you can add a splash of broth to loosen it slightly and maintain that creamy mouthfeel.

Polenta acts as a fantastic base in this recipe. Its neutral flavor allows the mixed vegetables and spices to shine through. If you prefer a different flavor profile, try incorporating vegetable stock from roasted vegetables or adding a touch of smoked paprika to the broth. These small tweaks can significantly enhance the overall taste of your nuggets, leading to an irresistible snack.

Vegetable Variations and Storage Tips

One of the best aspects of this recipe is its versatility. You can use virtually any finely chopped vegetable you have on hand. Think spinach, peas, or even sweet corn for added sweetness. Just be mindful to keep the quantity to around a cup so that the polenta holds its shape when cooled. If you want to up the veggies, consider reducing the polenta slightly for balance.

After shaping your nuggets, you can store any leftovers in an airtight container in the fridge for up to three days. Reheat them in a skillet with a little oil over medium heat to regain that crispy exterior, approximately 3-4 minutes per side. If you're short on time, you can also bake them at 375°F (190°C) until heated through, about 10-15 minutes. This ensures they stay warm and crunchy without the need for additional frying, maintaining their delicious texture.

Ingredients

Gather these ingredients to make your nuggets:

For the Nuggets

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

Make sure to have fresh veggies for the best flavor!

Instructions

Follow these simple steps to make your nuggets:

Prepare the Polenta

In a pot, bring the vegetable broth to a boil. Gradually add the polenta while stirring continuously to avoid lumps. Cook for about 5 minutes until thickened, then remove from heat.

Mix in Vegetables and Seasoning

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

Shape the Nuggets

Spread the polenta mixture into a greased baking dish and let it cool completely. When cooled, cut it into nugget shapes.

Coat and Fry

Dredge each nugget in breadcrumbs. Heat oil in a skillet over medium heat, and fry the nuggets for about 3-4 minutes on each side until golden and crispy.

Serve

Remove the nuggets and place them on a paper towel to absorb excess oil. Serve warm with your choice of dipping sauce.

Enjoy your deliciously crispy veggie nuggets!

Pro Tips

For an extra flavor boost, try adding herbs like oregano or basil to the polenta mixture. You can also bake the nuggets at 400°F (200°C) for a healthier alternative, flipping halfway through for even crispiness.

Troubleshooting Potential Issues

If your nuggets fall apart while frying, they may not have cooled sufficiently or might need a bit more binding. To fix this, you can mix in a few extra tablespoons of grated Parmesan cheese to help them hold together better. If using less starchy vegetables, like zucchini, consider squeezing out any excess moisture to avoid a soggy mix when shaping.

Conversely, if your polenta isn't firm enough to hold its shape after cooling, it might have been too thin initially. Next time, ensure to decrease the liquid or increase the cooking time slightly until it achieves a thick consistency. Adding a bit of flour during the mixing step can also help bind the mixture if you encounter this issue.

Serving Suggestions and Dipping Sauces

These Crispy Polenta Veggie Nuggets are fantastic on their own, but they really shine with a dipping sauce. A tangy marinara or a spicy garlic aioli complements the crispy exterior and enhances the nugget’s flavor. For a twist, try a yogurt-based tzatziki sauce, especially if you include Mediterranean vegetables, such as cucumbers or herbs, in your nuggets.

For an appetizer platter, consider pairing them with olives, cherry tomatoes, and cheese cubes. The contrast of textures and flavors creates a delightful spread for parties or casual gatherings. Next time I make these, I might even try serving them in wraps with fresh veggies and a sauce for a more substantial meal option.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well! Just make sure to thaw and drain any excess moisture before adding them to the polenta.

→ How do I store leftovers?

Store any leftover nuggets in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer for the best texture.

→ Can I make these nuggets vegan?

Absolutely! Substitute the Parmesan cheese with nutritional yeast or a vegan cheese option.

→ What dipping sauces pair well with these nuggets?

These nuggets are great with various sauces like spicy aioli, sweet chili sauce, or even a classic marinara.