Crispy Polenta Veggie Nuggets

Name: Crispy Polenta Veggie Nuggets
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup polenta; 4 cups vegetable broth; 1 cup grated carrots; 1 cup chopped zucchini; 1 cup chopped spinach; 1 teaspoon garlic powder; 1/2 cup nutritional yeast; Salt and pepper to taste; 1/2 cup breadcrumbs; Oil for frying

Highlighted under: International Favorites

I love how simple ingredients can turn into something utterly delicious, and these Crispy Polenta Veggie Nuggets are a perfect example of that. With a delightful crunch and a medley of vegetables, they make for a fantastic appetizer or a healthy snack. I enjoy experimenting with different spices and herbs, so feel free to make them your own! Whether served with a dip or enjoyed on their own, these nuggets are sure to please everyone's taste buds. Plus, they're a great way to sneak in some veggies for picky eaters.

Created by

Ione Rutherford

Last updated on 2026-01-21T20:13:34.977Z

When I first made these nuggets, I was truly amazed by how well the polenta held together. The trick lies in allowing the polenta to cool completely before cutting it into shapes. This gives it a firmer texture, making it easier to achieve that crispy exterior. I decided to season the polenta with garlic powder and nutritional yeast for an extra layer of flavor, which turned out to be a delightful choice.

Since then, I have made these nuggets countless times, tweaking the vegetables depending on what I have at hand. The combination of carrots, zucchini, and spinach gives a beautiful color and a nutritional boost. I also recommend experimenting with different dipping sauces—a tangy yogurt dip pairs beautifully with the richness of the nuggets!

Why You'll Love This Recipe
Crispy texture with each bite that satisfies cravings.
Versatile for any vegetable—use what you have!
Great for meal prep and can be frozen for later.

Understanding Polenta

Polenta is a versatile ingredient that serves as a base for various dishes. When cooked, it becomes creamy and can hold its shape once cooled. The key here is to cook the polenta slowly and whisk continuously to achieve a smooth texture without lumps. This process usually takes about 5-7 minutes. If you notice any clumps forming, use a whisk for a few more seconds to break them down. Ideal polenta should be glossy and thick enough to hold its shape when cooled.

In this recipe, polenta serves not only as the binder but also as a source of comfort and flavor. The nutritional yeast adds a cheesy flavor without using dairy, making these nuggets perfect for both vegans and those looking for a healthier snack. If you're avoiding dairy, don't skip this ingredient, as it enhances the overall taste significantly.

Perfecting the Nugget Texture

To achieve the perfect crispy exterior, it’s essential to ensure your nuggets are well-coated in breadcrumbs. I recommend using panko breadcrumbs for an extra crunch. When dredging the nuggets, gently press the breadcrumbs onto the surface to ensure they adhere well. If the coating feels too loose, consider dipping the nuggets in a light layer of flour before the breadcrumbs. This will help the breadcrumbs stick better during frying.

Frying at the right temperature is crucial. The oil should be around 350°F (175°C) for optimal frying; you can test this by dropping a small piece of polenta into the pan—if it sizzles immediately, you're good to go. Fry each nugget for about 4-5 minutes per side, keeping an eye out for that golden-brown color indicating they're ready to flip. If they brown too quickly, lower the heat slightly to ensure they're cooked through.

Ingredients

For the Nuggets

1 cup polenta
4 cups vegetable broth
1 cup grated carrots
1 cup chopped zucchini
1 cup chopped spinach
1 teaspoon garlic powder
1/2 cup nutritional yeast
Salt and pepper to taste
1/2 cup breadcrumbs
Oil for frying

Instructions

Prepare the Polenta

In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring continuously to prevent lumps. Lower the heat and let it simmer for 5-7 minutes until it thickens. Remove from heat and stir in the vegetables, garlic powder, nutritional yeast, salt, and pepper.

Set and Shape

Pour the polenta mixture into a greased baking dish and spread it out evenly. Let it cool completely for about 30 minutes. Once cooled, cut it into nugget shapes.

Coat and Fry

Dredge each nugget in breadcrumbs, ensuring they're well-coated. Heat oil in a frying pan over medium heat. Fry the nuggets for about 4-5 minutes on each side, or until they turn golden brown and crispy.

Serve and Enjoy

Remove the nuggets from the pan and place them on a paper towel to drain excess oil. Serve them warm with your favorite dipping sauce.

Pro Tips

Feel free to customize the vegetables based on what you have. For a healthier option, you can bake the nuggets at 400°F (200°C) for 20 minutes, flipping halfway through.

Storage and Reheating

These Crispy Polenta Veggie Nuggets can be made ahead of time, making them an excellent choice for meal prep. Once fully cooled, store them in an airtight container in the refrigerator for up to three days. If you're looking to make a larger batch, they freeze exceptionally well. Arrange the nuggets on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer bag, where they can sit for up to three months.

When you're ready to enjoy frozen nuggets, there's no need to thaw them beforehand. Simply bake in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, until heated through and crisp again. This method ensures that they retain their original texture and flavor while saving time on busy days.

Serving Suggestions

These veggie nuggets can be paired with a variety of dips to enhance their flavor profile. A simple garlic aioli or a tangy marinara sauce can make a delightful accompaniment. If you want to add a fresh twist, consider serving them with a zesty avocado salsa or a side of lemon tahini dressing. Both options add a refreshing contrast to the crispy nuggets.

You can also elevate these nuggets into a more substantial meal. Serve them on a bed of greens with a light vinaigrette or alongside roasted vegetables for a colorful, hearty plate. For a family-friendly option, they can be turned into sliders by placing them in a soft bun with lettuce and tomatoes, adding even more appeal for picky eaters.

Questions About Recipes

→ Can I freeze the veggie nuggets?

Yes! You can freeze the uncooked nuggets. Lay them out on a baking sheet, freeze until solid, then transfer to a freezer bag.

→ What dipping sauces go well with these nuggets?

They pair well with yogurt-based dips, marinara sauce, or even a spicy aioli for a kick.

→ Can I use different vegetables?

Absolutely! Feel free to use any of your favorite vegetables, such as bell peppers, corn, or peas.

→ Is this recipe gluten-free?

Yes, as long as you use gluten-free breadcrumbs, the recipe is gluten-free!