These are a favorite of young and old alike!  Polenta is cooked with an assortment of vegetables and then turned into dippable nuggets.  Great for parties and movie nights!

3 cups water

1 cup corn meal

1 cup broccoli, chopped very fine

1 large carrot, grated

½ cup bell pepper, any color

½ tsp garlic powder, divided

½ tsp onion powder, divided

2 tsp salt, divided

½ tsp ground black pepper, divided

½ tsp sweet paprika, divided

¼ tsp dry ground mustard

¾ cup raw cashews

1 cup unsweetened plain plant milk

1 ½ cups whole wheat panko bread crumbs

2 TBSP nutritional yeast

Line a baking sheet with parchment paper or a baking mat.  Set aside.

To a large pan, add 3 cups water, ¼ tsp garlic powder, ¼ tsp onion powder, 1 tsp salt, ¼ tsp black pepper and ¼ tsp paprika.  Bring to a boil over medium-high heat.  Add carrot, bell pepper and broccoli and cook 1-2 minutes.  Whisk in cornmeal and continue to whisk until thickened.  Pour into prepared pan.  Cover and cool several hours.

Meanwhile, place the cashews in a bowl and cover with warm water.  Drain and rinse.

Preheat oven to 400°.  Line a second baking sheet with parchment or another baking mat.  Set aside.

Place the cashews in a blender with the plant milk, remaining onion powder, garlic powder and ½ tsp salt.  Blend until smooth.  Pour into a bowl and set aside.

In another bowl or on a plate, mix together the panko, remaining salt, pepper, paprika and nutritional yeast and set aside.

Cut the polenta into desired shapes with cookie cutters or with a knife.  Dip in the cashew mixture and then the breadcrumbs, totally coating each piece.  Place on baking sheet, making sure the pieces aren’t touching.  Bake 15 minutes, flip and bake another 15 minutes or until golden brown.  Serve hot with desired dipping sauces.

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Plant Chef Club Tip:

These are very forgiving.  You can use any combination of vegetables you like in the cornmeal mixture.  

We serve these with BBQ sauce or ketchup, but be creative with your choice of dipping sauces.