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; 3 cups vegetable broth; 1 cup mixed vegetables (carrots, peas, bell peppers, etc.); 1/2 cup grated Parmesan cheese; 1/4 cup cornmeal; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; Olive oil for greasing

Highlighted under: Fresh Healthy Meals Recipes

I love making Crispy Polenta Veggie Nuggets because they are not only delicious but also a fantastic way to sneak in some extra veggies. The combination of flavors and textures makes this dish exciting, and I always find myself going back for seconds. These nuggets are perfect for a quick snack, a party appetizer, or even a main course paired with a salad. Plus, they’re easy to prepare and can be customized with your favorite vegetables and seasonings for an extra kick of flavor.

Created by

Elowen Carter

Last updated on 2026-01-20T00:03:34.474Z

When I first experimented with polenta, I was amazed at how versatile it could be. Transforming it into veggie nuggets was a game-changer for me. I carefully mixed cooked polenta with a medley of colorful vegetables and spices, giving it a vibrant appearance and robust flavor. After baking them to a golden brown, I couldn't resist diving into the first bite!

This recipe not only satisfies my cravings but also meets my desire for nutritious options. A tip I learned is to let the mixture chill before shaping it into nuggets; it helps them hold together during cooking and makes for a much crispier finish. I guarantee you’ll be reaching for these instead of store-bought alternatives!

Why You'll Love These Nuggets
Crispy exterior with a soft, flavorful center
Packed with nutritious vegetables without skimping on taste
Easy to prepare and perfect for kids and adults alike

Perfecting the Polenta

The key to achieving the ideal texture for your polenta lies in the cooking technique. After bringing the vegetable broth to a boil, gradually whisk in the polenta to prevent lumps. Keep a close eye on your heat; if it’s too high, the polenta can clump or scorch. Stir continuously for the first few minutes to ensure it thickens uniformly, then reduce the heat and let it simmer gently until creamy, about 10 minutes.

Flavoring your polenta properly is essential. The addition of garlic powder and onion powder not only enhances the overall taste but also complements the mixed vegetables nicely. Don’t rush the seasoning; taste the mixture before proceeding to the next step, and adjust with extra salt and pepper as needed to suit your palate. This simple enhancement will boost the flavor profile of your nuggets.

Shaping and Baking Tips

When shaping your nuggets, aim for consistent sizes—about 2 to 3 inches long and 1 inch thick. This ensures even cooking and helps all nuggets achieve that desired crispy exterior. If the mixture feels too sticky, wet your hands slightly to make shaping easier. Remember, a light dusting of cornmeal not only improves the texture but also prevents them from sticking to the baking sheet.

Baking time is crucial for that perfect crunch. Preheat your oven to 400°F (200°C) and allow the nuggets to bake until they turn golden brown and crispy, approximately 25 minutes. Flip them halfway through for even browning. If they’re not browning as expected, a quick broil for 1-2 minutes at the end can add that final golden touch, but watch closely to avoid burning.

Ingredients

Gather the following ingredients to make these tasty nuggets:

Ingredients

1 cup polenta
3 cups vegetable broth
1 cup mixed vegetables (carrots, peas, bell peppers, etc.)
1/2 cup grated Parmesan cheese
1/4 cup cornmeal
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Olive oil for greasing

Once you have everything ready, let’s get started with the cooking process!

Instructions

Follow these steps to create your crispy nuggets:

Prepare the Polenta

In a medium saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta while continually stirring. Reduce heat to low and cook for about 10 minutes, or until thickened and creamy. Remove from heat and stir in the garlic powder, onion powder, salt, and pepper.

Mix in the Vegetables

Fold the mixed vegetables and grated Parmesan cheese into the cooked polenta, ensuring even distribution. Let it cool for about 15 minutes.

Shape the Nuggets

Once cooled, scoop out small portions of the polenta mixture and shape them into nugget forms. Coat each nugget lightly with cornmeal for extra crunch.

Bake the Nuggets

Preheat your oven to 400°F (200°C). Place the nuggets on a greased baking sheet and drizzle with a little olive oil. Bake for about 25 minutes, flipping halfway through, until golden and crispy.

Serve and Enjoy

Remove from the oven and let cool slightly. Serve warm with your favorite dipping sauce, and enjoy!

Now you’re ready to indulge in these crispy delights!

Pro Tips

Feel free to customize the vegetables according to your preference or what you have on hand. Adding some chopped herbs like parsley or basil can also enhance the flavor.

Storage and Make-Ahead

These Crispy Polenta Veggie Nuggets are perfect for meal prep! Once cooked, they can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat them in the oven at 350°F (175°C) for about 10 minutes to restore their crispiness. You can also make the polenta base ahead of time and keep it in the fridge for up to a week. Just shape and bake when you’re ready to eat.

For longer storage, consider freezing the shaped nuggets. Lay them in a single layer on a baking sheet to freeze until solid, then transfer to a resealable freezer bag. They can be frozen for up to 3 months. No need to thaw before baking; simply add a few extra minutes to your baking time to ensure they are heated through.

Substitutions and Variations

Experimentation is part of the fun! Feel free to swap in your favorite vegetables or even cheese. Zucchini, spinach, or kale can work beautifully in this recipe. For a dairy-free option, substitute the Parmesan cheese with nutritional yeast for a savory flavor without dairy. If you want to add a spicy kick, consider mixing in a pinch of red pepper flakes or diced jalapeños.

Don’t limit yourself to just vegetable nuggets; you can also transform this recipe into bites with added proteins. Try incorporating cooked lentils or quinoa into the polenta mixture for a heartier nugget. This addition not only boosts the nutritional value but also adds another layer of texture, ensuring a delightful eating experience.

Questions About Recipes

→ Can I make these nuggets vegan?

Yes! Simply omit the Parmesan cheese, or use a vegan cheese substitute to keep them dairy-free.

→ How can I store leftovers?

Store any leftover nuggets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for optimal crispiness.

→ Can I freeze these nuggets?

Absolutely! Place uncooked nuggets on a baking sheet to freeze individually. Once frozen, transfer them to a freezer bag and cook straight from frozen, adding a few extra minutes to the baking time.

→ What dipping sauces work well with these nuggets?

They pair wonderfully with marinara sauce, ranch dressing, or even a tangy avocado dip!