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 grated zucchini; 1/2 cup grated carrot; 1/2 cup chopped spinach; 1/4 cup grated Parmesan cheese; 1 tsp garlic powder; Salt and pepper to taste; Breadcrumbs for coating; Yogurt, for dipping; Fresh herbs, chopped

Highlighted under: Family Kitchen

I absolutely love making Crispy Polenta Veggie Nuggets for a quick snack or a fun appetizer. The combination of creamy polenta with fresh veggies results in a delicious treat that’s always a hit at gatherings. What I enjoy most is how easy it is to customize the recipe based on what I have on hand. Whether it's incorporating some leftover roasted vegetables or adding spices, these nuggets come together effortlessly and leave everyone wanting more. You won't believe how crisp they get when baked just right!

Created by

Elara Kensington

Last updated on 2026-01-21T19:53:35.204Z

When I first attempted making these Crispy Polenta Veggie Nuggets, I was amazed at how versatile polenta can be. I remember experimenting with different veggies and flavors, and the final product was a crunchy, savory delight that didn’t last long on the plate. One trick I learned was to chill the polenta fully before cutting it into shapes; this step really helps achieve that perfect structure.

Another key to success is baking them until they are golden brown. I often make a dipping sauce using yogurt and fresh herbs to complement the flavors. It’s a delightful pairing that makes these nuggets even more irresistible!

Why You Will Love This Recipe
Golden, crispy exterior that crunches with every bite
Versatile filling that can be adapted to seasonal vegetables
Easily prepared ahead and baked fresh to serve

Perfect Polenta Consistency

The first step to achieving great Crispy Polenta Veggie Nuggets is preparing the polenta correctly. As you bring the vegetable broth to a boil, it's crucial to whisk the polenta in slowly. This prevents lumps and ensures a smooth, creamy texture. Cook it over medium-low heat for at least 15 minutes, stirring continuously until you see the mixture thicken and pull away from the sides of the pan. You'll know it's ready when it has a glossy finish and retains its shape when poured into the dish.

If you prefer a firmer texture, you can cook the polenta for an additional 5 minutes. This slight adjustment can make a big difference, especially for those who enjoy a denser nugget. If using instant polenta, follow the package instructions for timing, as it often cooks much quicker. Regardless of the type, allowing the polenta to cool properly before shaping is essential for successfully forming nuggets.

Versatile Nugget Variations

One of the standout features of these nuggets is their versatility. While zucchini, carrot, and spinach are the base veggies in this recipe, feel free to experiment with other seasonal vegetables. Bell peppers, sweet corn, or even finely chopped broccoli work wonderfully in this mixture. If you have leftover roasted veggies, consider adding those for an extra depth of flavor. Just make sure any additional vegetables are finely chopped to not overwhelm the polenta's texture.

In terms of spices and herbs, the possibilities are endless. You can elevate the flavor by adding herbs like thyme or oregano or include spices such as smoked paprika for a hint of smokiness. Just be mindful of the amount—start with a teaspoon and adjust to taste. If you're catering to a specific dietary need, consider substituting the Parmesan cheese with a vegan alternative or omitting it entirely for a dairy-free version.

Ingredients

For the Nuggets

1 cup polenta
4 cups vegetable broth
1 cup grated zucchini
1/2 cup grated carrot
1/2 cup chopped spinach
1/4 cup grated Parmesan cheese
1 tsp garlic powder
Salt and pepper to taste
Breadcrumbs for coating

For Serving (Optional)

Yogurt, for dipping
Fresh herbs, chopped

Instructions

Preparation Steps

Cook the Polenta

In a saucepan, bring vegetable broth to a boil. Gradually whisk in the polenta, reduce heat, and cook for about 15 minutes, stirring constantly until thickened.

Mix in Veggies and Cheese

Once the polenta is cooked, remove it from heat and stir in zucchini, carrot, spinach, Parmesan cheese, garlic powder, salt, and pepper. Mix until well combined.

Chill and Shape

Pour the mixture into a greased dish and spread it out evenly. Let it cool for about 20 minutes in the refrigerator until firm. Once cooled, cut into nugget shapes.

Coat and Bake

Preheat the oven to 400°F (200°C). Dredge each nugget in breadcrumbs and place them on a baking sheet lined with parchment paper. Bake for 25 minutes or until golden brown and crispy.

Enjoy Your Nuggets!

Pro Tips

Serve these nuggets hot with a side of your favorite dipping sauce. You can easily vary the fillings based on the season or what’s left in your pantry. These nuggets also freeze well if you want to batch prep.

Storage and Reheating Tips

These Crispy Polenta Veggie Nuggets can be prepared ahead of time and stored for later enjoyment. Once shaped and coated in breadcrumbs, place the nuggets in an airtight container in the refrigerator for up to two days. You can also freeze them before baking. Just lay them on a baking sheet to freeze individually, then transfer to a freezer bag for longer storage. When you're ready to eat, no need to thaw—just bake them directly from the freezer, adding 5-10 minutes to the baking time.

Reheating leftovers is easy as well. Simply pop them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This method helps restore their crispy exterior rather than using a microwave, which can leave them soggy. Make sure to check them occasionally to avoid overcooking.

Serving Suggestions

These veggie nuggets make a fantastic appetizer or snack, but their versatility doesn't end there. Serve them alongside a vibrant salad or as part of a charcuterie board for a colorful spread. They pair beautifully with a yogurt dip flavored with herbs like dill or parsley, which adds a refreshing element. I often whip up a quick dipping sauce by mixing yogurt with lemon juice, garlic, and fresh herbs for a tangy contrast.

For a heartier meal, consider serving the nuggets with a side of marinara sauce for dipping or atop a bed of greens accompanied by a light vinaigrette. This not only enhances their flavor but also balances the crispy texture with some freshness, making it a well-rounded dish for any gathering.

Questions About Recipes

→ Can I use cornmeal instead of polenta?

Polenta is a specific type of cornmeal, so it’s best to stick with polenta for the desired texture.

→ How do I store leftovers?

Store leftover nuggets in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

→ Can I make these nuggets vegan?

Absolutely! Simply omit the Parmesan cheese or use a vegan alternative.

→ What can I serve with these nuggets?

They pair well with a variety of dips like salsa, ranch dressing, or even a spicy aioli.