Crispy Polenta Veggie Nuggets

Name: Crispy Polenta Veggie Nuggets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked polenta; 1 cup grated cheese (e.g., mozzarella or parmesan); 1/2 cup finely chopped vegetables (e.g., bell peppers, carrots); 1/4 cup chopped fresh herbs (e.g., parsley, basil); 1 egg, beaten; 1/2 cup breadcrumbs; Salt and pepper to taste; Oil for frying

Highlighted under: Wholesome Recipes

I absolutely love making these Crispy Polenta Veggie Nuggets for a quick snack or appetizer. The combination of creamy polenta, fresh vegetables, and crunchy breadcrumbs creates a delightful texture and flavor that is hard to resist. The recipe is simple, and I often involve my kids in the process, which makes it even more enjoyable for us. Plus, they're a great way to sneak in some extra veggies into our meals!

Created by

Quincy Harper

Last updated on 2026-01-15T19:33:35.831Z

When I first made these nuggets, I was surprised at how easy it was to whip up a batch using leftover polenta. I decided to add a mix of my favorite vegetables, and the result was fantastic. The key is to let the mixture chill in the fridge before forming the nuggets; it makes them easier to handle and helps them hold their shape during cooking.

Another thing I love about these veggie nuggets is the versatility. You can customize the vegetable mix according to what you have on hand, whether it’s spinach, bell peppers, or even carrots. Experimenting with spices and herbs also elevates the flavor, making each batch a unique creation!

        Why You Will Love This Recipe
        Crispy texture that contrasts perfectly with the creamy polenta
An effortless way to use up leftover polenta
Customizable with any vegetables or spices of your choice

      

Perfecting the Polenta Mixture

When making the base for your Crispy Polenta Veggie Nuggets, the texture of your cooked polenta is crucial. For best results, use polenta that has cooled and set to a firm consistency, allowing it to hold its shape well when formed into nuggets. If your polenta is still too soft, add a tablespoon of breadcrumbs to help absorb excess moisture. The cheese not only adds a rich flavor, but it also helps bind the nuggets together, giving them a delightful cheesy crunch.

Incorporating fresh vegetables really enhances the flavor profile of your nuggets. I recommend finely chopping vegetables such as bell peppers, carrots, or even spinach, which not only contribute moisture but also brighten up the dish. Make sure to drain any excess water from vegetables, particularly if using frozen ones, to ensure your mixture holds together and doesn’t become too loose.

Frying Tips for Crispy Nuggets

Achieving the perfectly crispy exterior is all about the frying technique. Use a high-quality oil with a high smoke point, like vegetable or canola oil, to ensure even frying. Heat the oil until it shimmers, indicating it’s hot enough; you can test readiness by dropping a small piece of the mixture into the oil—if it sizzles immediately, you’re good to go. Frying in batches is essential; overcrowding the skillet can lower the oil temperature and lead to soggy nuggets instead of crispy ones.

As you fry, keep an eye on the nuggets for that perfect golden-brown color. This usually takes about 3-4 minutes per side. Use a slotted spoon to scoop the nuggets out, and let them drain on paper towels to remove excess oil. This step not only helps maintain their crispness but also allows the excess oil to be absorbed, making your nuggets healthier while preserving their texture.

Ingredients

Gather the following ingredients to start:

Ingredients

2 cups cooked polenta
1 cup grated cheese (e.g., mozzarella or parmesan)
1/2 cup finely chopped vegetables (e.g., bell peppers, carrots)
1/4 cup chopped fresh herbs (e.g., parsley, basil)
1 egg, beaten
1/2 cup breadcrumbs
Salt and pepper to taste
Oil for frying

Mix all the ingredients thoroughly in a bowl.

Instructions

Let's get started on making these delicious nuggets!

Prepare the Mixture

In a large bowl, combine the cooked polenta, grated cheese, chopped vegetables, fresh herbs, and beaten egg. Season with salt and pepper. Mix until well combined.

Chill the Mixture

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

Form the Nuggets

Once chilled, take small portions of the mixture and shape them into nugget forms. Roll each nugget in breadcrumbs to coat.

Fry the Nuggets

In a skillet, heat oil over medium heat. Fry the nuggets in batches for about 3-4 minutes on each side or until golden brown and crispy.

Serve

Remove from the skillet and place on paper towels to drain excess oil. Serve warm with your favorite dipping sauce.

Enjoy your homemade Crispy Polenta Veggie Nuggets!

Pro Tips

For extra flavor, try adding garlic powder or paprika to the polenta mixture. If you prefer a healthier option, bake the nuggets in the oven at 400°F (200°C) for about 20 minutes instead of frying.

Storage and Reheating

If you have leftovers, store the cooked nuggets in an airtight container in the refrigerator. They can be enjoyed for up to 3 days, making them a fantastic option for meal prep. To reheat, simply place them in a skillet on medium heat for a few minutes on each side until warmed through and crispy again. Avoid microwaving, as this can lead to a soggy texture, losing that delightful crunch.

For longer storage, consider freezing the uncooked nuggets. After shaping them, arrange them on a baking sheet to freeze individually before transferring them to a freezer bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, fry them directly from frozen without thawing for about 5-6 minutes per side, or until they reach a golden-brown hue.

Customization Ideas

One of the best features of Crispy Polenta Veggie Nuggets is their versatility. You can swap in different vegetables based on what you have on hand or what’s in season. Try adding zucchini, corn, or even finely chopped broccoli for added nutrients and flavor. For extra zest, consider mixing in spices like smoked paprika, garlic powder, or a pinch of cayenne for some heat—this can really elevate the flavor profile of your nuggets.

If you’re looking to make a vegan version, substitute the egg with a flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water) to help bind the mixture. Additionally, replace the cheese with a dairy-free alternative or nutritional yeast for a cheesy flavor without the dairy. These substitutions ensure that everyone can enjoy this delicious snack!

Questions About Recipes

→ Can I make these nuggets in advance?

Yes! You can prepare the mixture and shape the nuggets ahead of time, then refrigerate them until you're ready to fry or bake.

→ What type of polenta should I use?

You can use premade polenta from a tube or make your own polenta from scratch. Make sure it’s cooled and set before using.

→ Can I freeze the nuggets?

Absolutely! Freeze the shaped nuggets on a baking sheet before transferring them to a freezer bag. Fry or bake them directly from frozen, just add a few extra minutes to the cooking time.

→ What are some good dipping sauces?

These nuggets pair well with various dipping sauces such as marinara, ranch, or a spicy aioli.