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 chopped vegetables (bell peppers, zucchini, carrots); 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; Salt and pepper to taste; 1/2 cup breadcrumbs; Olive oil spray

Highlighted under: No-Fuss Cooking

I absolutely love making these Crispy Polenta Veggie Nuggets for a fun and delicious snack. The combination of creamy polenta and vibrant vegetables creates a flavorful bite that pleases both adults and kids alike. What’s even better is how versatile they are—great for dipping or as a side dish. The baking method gives them a wonderful crunch without the need for frying. I can't wait for you to try this simple yet satisfying recipe!

Created by

Miranda Keats

Last updated on 2026-01-19T21:21:34.334Z

When I first experimented with these Crispy Polenta Veggie Nuggets, I was pleasantly surprised by how well the creamy, rich polenta pairs with the assorted veggies. Each bite is packed with flavor and has a delightful crunch thanks to the baking method. I learned that letting the polenta set properly before baking is crucial for achieving the perfect texture and ensuring they hold together nicely.

Additionally, using a combination of seasonal vegetables really elevates the recipe. I tried adding roasted bell peppers and zucchini, and the result was mouthwatering. These nuggets are not only easy to prepare but are also a fantastic way to sneak in some veggies for the kids. I guarantee they'll love these!

Why You Will Love This Recipe
Crunchy exterior with a creamy center
Versatile for various dips and sauces
A kid-friendly way to enjoy vegetables

Crafting the Perfect Nugget

To achieve the ideal texture in your Crispy Polenta Veggie Nuggets, it's crucial not to overcook the polenta when you're whisking it into the boiling broth. As you stir, look for a consistency that is thick but still creamy—this should take about 5 minutes. If your polenta is too stiff, add a splash more broth to loosen it up. Remember that this mixture will firm up as it cools, creating a satisfying bite later.

When you're incorporating your chopped vegetables, consider their moisture content; watery veggies like zucchini can alter the final texture. For the best results, you can lightly sauté them first to reduce their moisture. This step enhances the overall flavor of the nuggets and prevents them from becoming soggy after baking.

Breading and Baking for Crunch

Breading your nuggets effectively is key to achieving that sought-after crunch. After coating each nugget in breadcrumbs, make sure to press them gently to adhere the breading without washing off the flavor from the polenta. A light spray of olive oil helps the breadcrumbs crisp beautifully in the oven, creating a golden, crunchy exterior. I often give them an extra spritz halfway through for an added crunch boost.

Baking at the right temperature is also essential. Preheating your oven to 400°F (200°C) ensures the nuggets cook evenly and achieve that delicious golden color. Keep an eye on them in the final minutes; they should be firm to the touch and exhibit golden edges, signaling they are perfectly baked.

Ingredients

For the Nuggets

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

Ensure all ingredients are prepped before starting.

Instructions

Cook the Polenta

In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly until it thickens (about 5 minutes). Remove from heat.

Add Vegetables and Seasoning

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

Shape the Nuggets

Spread the polenta mixture onto a parchment-lined baking sheet, smoothing it out to about 1 inch thick. Allow it to cool and set for 10-15 minutes, then cut into nugget shapes.

Coat and Bake

Preheat the oven to 400°F (200°C). Coat each nugget with breadcrumbs, then place them back on the baking sheet. Spray lightly with olive oil. Bake for 25 minutes, turning halfway through, until golden and crispy.

Enjoy with your favorite dipping sauce!

Pro Tips

For extra flavor, feel free to add herbs like oregano or thyme into the polenta mixture before it sets.

Storage and Reheating

These nuggets can be prepared in advance, making them perfect for meal prep. Once baked, allow them to cool completely before storing them in an airtight container. They will keep well in the refrigerator for up to a week. For longer storage, you can freeze the nuggets after baking—just ensure they're fully cooled and placed in a single layer before transferring to a freezer bag.

When ready to enjoy, you can reheat them directly from the freezer. Preheat your oven to 375°F (190°C), place the nuggets on a baking sheet, and heat them for about 15-20 minutes or until warmed through and crispy again. This method keeps their texture intact without making them soggy.

Flavor and Ingredient Variations

Customizing the flavors in your Crispy Polenta Veggie Nuggets is a fantastic way to suit your taste preferences. You can swap the mixed vegetables for your favorites—think spinach, mushrooms, or even corn! Adding fresh herbs like parsley or basil can also elevate the flavor profile, giving your nuggets a refreshing twist.

For a dairy-free version, simply omit the Parmesan cheese and substitute with nutritional yeast, which provides a similar umami flavor. Additionally, using gluten-free breadcrumbs will make this dish suitable for gluten-sensitive diets, ensuring everyone can enjoy these crunchy bites without compromise.

Questions About Recipes

→ Can I use other types of cheese?

Absolutely! Feel free to experiment with different cheeses like cheddar or feta for unique flavors.

→ How do I store the leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

→ Can these nuggets be frozen?

Yes, you can freeze the uncooked nuggets. Just place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen!

→ What dipping sauces would you recommend?

I love serving these nuggets with marinara, garlic aioli, or a tangy yogurt dip!