Crispy Polenta Veggie Nuggets

Name: Crispy Polenta Veggie Nuggets
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24.0
Ingredients: 1 cup polenta; 2 cups vegetable broth; 1 cup finely chopped spinach; 1/2 cup grated carrots; 1/4 cup chopped onion; 2 garlic cloves, minced; 1/2 teaspoon Italian seasoning; Salt and pepper to taste; 1/2 cup breadcrumbs; 1/4 cup grated parmesan cheese (optional)

Highlighted under: Easy Meals

I love making crispy polenta veggie nuggets as a fun and flavorful appetizer or snack. There's something about the crunchy exterior and the soft, savory interior that just makes me crave more. These nuggets are not only delicious but also a great way to sneak in some vegetables. I enjoy experimenting with different spices and herbs to elevate the flavor, and you can easily adjust the recipe based on what you have at home. Whether served with a tangy dipping sauce or on their own, they're a hit every time!

Created by

Yvette Harrington

Last updated on 2026-01-19T23:21:34.868Z

Trying my hands at crispy polenta veggie nuggets felt like a culinary adventure. I decided to use a mix of my favorite veggies, including spinach and carrots, to add color and nutrition. I was pleasantly surprised by how the polenta held everything together, creating a delightful texture. Baking them instead of frying not only cut down on the calories but also made them an easy option for busy weeknights.

One of my best tips is to let the mixture chill in the fridge for at least half an hour before shaping the nuggets. This step is crucial as it helps the mixture firm up and prevents them from falling apart during cooking. Adding a sprinkle of parmesan or nutritional yeast before baking enhances the flavor even more!

Why You'll Love These Nuggets
Crunchy texture that satisfies any snack craving
Packed with nutritious veggies for a guilt-free treat
Versatile: great as appetizers, snacks, or even a light meal

The Perfect Texture

Achieving the ideal texture in your polenta veggie nuggets is crucial. The mixture should be thick enough to hold its shape but still creamy, which is why whisking the polenta into simmering vegetable broth is essential. Stir continuously to prevent clumps, and once it thickens, you should see a glossy sheen. If your polenta seems too runny, add a little more cornmeal, but do so gradually to avoid uneven texture.

After mixing in your chopped vegetables, the mixture should be firm but not dry. If you notice it lacks moisture, a splash of vegetable broth can help. Keep in mind, chilling the mixture helps it set properly, so don't skip that 30-minute refrigeration step—it's a game-changer for shaping!

Customizing Your Nuggets

One of the great things about these nuggets is their versatility. Feel free to swap out the spinach for kale or even finely chopped broccoli to experiment with flavors. You can adjust the cheese amount or even use nutritional yeast for a dairy-free option. If you're in the mood for some heat, add a pinch of red pepper flakes to the vegetable mixture for an extra kick.

For those following a gluten-free diet, substitute regular breadcrumbs with crushed gluten-free crackers or panko. They provide a similar crunchy finish, ensuring you don't miss out on that satisfying texture. You can also experiment with herbs and spices, like smoked paprika or cumin, to create different flavor profiles depending on your mood.

Storage and Serving Suggestions

These crispy polenta veggie nuggets can be made ahead of time, making them perfect for meal prep. After shaping and coating, you can freeze them before baking. Just place them in a single layer on a baking sheet until frozen, then transfer them to a freezer bag. When you're ready to enjoy them, bake straight from frozen, adding a few extra minutes to your cooking time.

For serving, consider pairing these nuggets with a zesty dipping sauce, like a lemon-tahini dressing or a spicy aioli. They also make a wonderful addition to salads, adding crunchy texture and flavor, or you can serve them as a finger food at your next gathering. The options are endless!

Ingredients

For the Veggie Nuggets

1 cup polenta
2 cups vegetable broth
1 cup finely chopped spinach
1/2 cup grated carrots
1/4 cup chopped onion
2 garlic cloves, minced
1/2 teaspoon Italian seasoning
Salt and pepper to taste
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese (optional)

Instructions

Prepare the Polenta

In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring continuously until it thickens (about 5-7 minutes). Remove from heat.

Mix the Vegetables

In a large bowl, combine the chopped spinach, grated carrots, onion, garlic, Italian seasoning, salt, and pepper. Add the thickened polenta and mix until well combined.

Chill the Mixture

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the mixture to firm up.

Shape and Coat

After chilling, preheat your oven to 400°F (200°C). Shape the mixture into nugget-sized pieces and dip them in breadcrumbs. Place them on a parchment-lined baking sheet.

Bake

Bake the nuggets in the preheated oven for 20-25 minutes, or until golden brown on the outside. Turn them halfway through for even cooking.

Pro Tips

Feel free to experiment with various vegetables and herbs for unique flavor combinations. You can also try adding different cheeses or throw in some cooked quinoa for added protein.

Troubleshooting Common Issues

If your nuggets fall apart while baking, it's likely due to not letting the mixture chill long enough. Make sure the polenta mixture is firm before shaping, as this will help maintain the nugget's integrity during cooking. If you see they are too crumbly, consider adding a bit more polenta or even a beaten egg to bind them better.

To avoid soggy nuggets, ensure that your baking sheet is lined properly and doesn’t overcrowd the nuggets. This allows for optimal airflow around each piece, enhancing crispiness. Additionally, turning them halfway through baking gives an even golden color without any mushy spots.

Scaling the Recipe

Feel free to scale this recipe up or down based on your needs. For a larger batch, simply double the ingredients and prepare the mixture in a larger pot. Just ensure your baking sheet can accommodate the increased quantity for optimal cooking. If you're only cooking for one or two, halve the ingredient amounts but keep in mind that the cooking times may vary slightly.

When making a smaller batch, adjust your cooling time as well. You may not need to chill the mixture as long since there will be less volume to set. Always monitor the texture, and modify chilling times as needed to achieve that perfect shape when you're ready to bake.

Questions About Recipes

→ Can I freeze the nuggets?

Yes, you can freeze the uncooked nuggets on a baking sheet and then transfer them to a freezer bag once frozen. Bake directly from the freezer, adding a few extra minutes to the cooking time.

→ What dipping sauces go well with these nuggets?

These nuggets pair wonderfully with marinara sauce, ranch dressing, or even a spicy aioli for a kick!

→ Can I make them gluten-free?

Absolutely! Use gluten-free breadcrumbs or ground oats to coat the nuggets which will give them a nice crispy texture.

→ How long do the leftovers last?

Leftover nuggets can be stored in the refrigerator for up to 3 days. Reheat them in an oven to maintain their crispiness.